Pumpkin Pie

Ingredients:

Pie crust:

1 1/3 cup Thunderbolt FlourMaid Marian Whole Wheat or Harvest Flour 
½ tsp. salt
½ cup solid vegetable shortening
3 tbsp. water

Filling:

1 1/4 cups pumpkin or butternut squash puree
3/4 cup sugar
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon Thunderbolt Flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
½ teaspoon vanilla extract

Steps:

  1. Preheat oven to 425 degrees. SIFT FLOUR BEFORE MEASURING.
  2. Spoon lightly into measuring cup and level without shaking or packing down.
  3. Combine flour and salt in a mixing bowl. With pastry blender or two knives cut in shortening until uniform; mixture should be fairly coarse.
  4. Sprinkle with water, a tablespoon at a time; toss with a fork.
  5. Work dough into a firm ball with your hands.
  6. Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1½ inches larger than inverted 9” pie plate. Gently ease dough into plate. Be careful not to stretch the dough.
  7. Trim ½ inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For the filling:

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.