Recipe - Halloween Pumpkin Pie

1 One half cup Canned pumpkin
2 Eggs
2 Egg yolks
2/3 cup Sugar
One half teaspoon Salt
1 teaspoon Ground cinnamon
One fourth teaspoon Ground ginger =OR=
1 teaspoon Fresh ginger root; fine grnd
One fourth teaspoon Nutmeg; freshly grated
1 One fourth cup Half & half

PIE CRUST
1 cup Flour
3 tablespoon Sugar
One fourth teaspoon Baking powder

ds Salt One fourth cup Unsalted butter; cut in 12 pieces, cold 1 lg Egg Put
canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar, salt,
cinnamon, ginger, nutmeg and half and half, whisking smooth between each
addition. Pour filling into prepared Pie Crust. Bake at 350~ on lowest oven
rack until crust is baked through and filling is set, about 1 hour. Cool
pie on rack. If pie must sit more than 2 hours before serving, when cool,
cover loosely with plastic wrap and refrigerate. Makes 8 servings.

PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor
once or twice to mix. Add butter and pulse until mixture is powdery. Add
egg and continue to pulse until dough forms ball. May be wrapped in plastic
wrap and chilled until baking time. When ready to assemble pie, remove
dough from refrigerator and unwrap. Lightly flour work surface and dough.
Roll out into 12" disk. Fold dough in half and ease into 9" pie pan. Unfold
dough and press firmly into pan. Trim away all but 1/2" excess dough at
edge of pan. Fold dough under and flute edge.
Posted to EATL Digest 04 Sep 96

Date: Wed, 4 Sep 1996 21:19:49 0500

From: LD Goss ldgoss@METRONET.COM