Ginger-Spice Pumpkin Pie INGREDIENTS:
CRUST
1 ¼ cup (310 ml) all-purpose flour
8 tablespoons (3/4 cup/4 ounces/180 ml/125 g) cold vegetable shortening
½ teaspoon salt
2-3 tablespoons ice water
FILLING
1 16-ounce (500 g) can solid-pack pumpkin
2 eggs lightly beaten until just foamy
3/4 cup (180ml) sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon grated fresh ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 pinch allspice (optional)
1/4 teaspoon ground allspice
1 12-ounce (375 ml) can evaporated milk
PREPARATION:
MAKE THE PIE CRUST DOUGH:
Note: If you prefer not to make the crust from scratch, use a 9-inch (23-cm), unbaked pie crust.
Cut or rub together flour, salt and shortening until the resulting mixture resembles coarse sand
Preheat the oven to 375°F (190°C).
Roll out the pie crust dough between sheets of wax paper or parchment until about 1/8 inch (3 mm) thick . If the dough sticks to your rolling pin, flour the surface of the rolling pin.
Remove the top sheet of wax paper. Invert a 9-inch (23-cm) pie plate over the dough, and using the bottom sheet of wax paper, flip the dough and plate over so that the dough falls into the pie plate.
Using a knife or kitchen sheers, trim excess dough from around the edges of the pie plate leaving approximately a ½ border around the rim. Fold over this border onto the rim of the pie plate and crimp by pinching it between your fingers.
In a large bowl, mix the pumpkin and egg together thoroughly. Stir in the sugar, salt and spices, followed by the evaporated milk.
Pour the pumpkin mixture into your pie crust. Place on a baking tray or cookie sheet and bake for 15 minutes at 425°F (220°C).
Reduce the heat to 350°F (180°C) and bake until a knife or skewer inserted in the center of the pie comes out clean -- 40-50 minutes.
As the pie cools it will finish setting.
Serves: 6 to 8
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