Desserts
This recipe can be made up to 2 days ahead of time and stored in the refrigerator.
from big y's home for the holidays magazine, november 2004
2 cups cooked pumpkin, mashed
2 2/3 cups Big Y all-purpose flour
1 1/2 teaspoons Big Y salt
1 cup Big Y shortening
1/2 cup cold water
1 12-ounce can Big Y evaporated milk
4 Big Y eggs, beaten
3/4 cup Big Y brown sugar, packed
1 teaspoon Big Y ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon Big Y vanilla extract
Preheat oven to 400?F.
Prepare mashed pumpkin: Halve a baking pumpkin and scoop out the seeds and stringy portions. Cut pumpkin into chunks. In a large saucepan, bring 1 inch of water to a boil. Add pumpkin and return to a boil. Reduce heat to low, cover and simmer for 30 minutes or until tender. Drain, cool and remove peel. Return peeled pieces to the pan and mash with a potato masher.
Make piecrust: In a large bowl, mix together flour and 1/2 teaspoon salt. Cut shortening into flour. Add 1 Tablespoon of cold water to mixture at a time, mixing and repeating until dough is moist enough to hold together. With lightly floured hands, shape dough into a ball. Lightly flour a surface and roll dough out to 1/8-inch thickness. With a sharp knife, cut dough 11/2 inches wider than the pie pan. Gently roll dough around a rolling pin and transfer it to pie pan. Fold edges under and, using your thumb, pinch crust into v-shapes all around the pie pan.
Make pie filling: In a large bowl, mix together cooked pumpkin, evaporated milk, eggs, brown sugar, cinnamon, allspice, ginger, nutmeg, vanilla extract and remaining salt. Mix using an electric
mixer on medium speed until well blended. Pour into piecrust. Bake 40 to 50 minutes or until a knife inserted in center comes out clean.