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Ingredients
| all-purpose flour (unsifted): 4 cups |
| granulated sugar: 1 Tbl |
| salt: 2 tsp |
| multipurpose shortening: 1 3/4 cups |
| distilled vinegar: 1 Tbl |
| eggs: 1 |
| water: 1/2 cup (ice) |
| eggs: 2 (beaten) |
| pumpkin puree: 2 cups |
| honey: 3/4 cup |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground ginger: 1/2 tsp |
| ground cloves: 1/4 tsp |
| evaporated milk: 1 12floz can |
| heavy whipping cream (fluid): 2 cups |
| honey: 1/4 cup |
| ground ginger: 1/2 tsp |
Pilgrim Pumpkin Pie
Credit: AllRecipes
User rating:
"My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. White sugar may be used in place of honey."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
- In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Pilgrim Pumpkin Pie.
- To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
- Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
- Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C). Bake an additional 45 minutes, until filling is set.
- To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving. Place a spoonful on top of each slice of pie.