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Pumpkin Pie With Short Pastry Crust

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries / Pumpkin

Ingredients:
    -----PIE-----
1  can  Pumpkin (16oz)
1  cup  Honey
2  tablespoons  Molasses
2  teaspoons  Cinnamon, ground
1/4  teaspoon  Allspice, ground
1/4  teaspoon  Cloves, ground
1  pinch  Salt
4    Eggs, large
1  cup  Cream, heavy
1/2  cup  Cranberries,fresh, cooked
    -----SHORT PASTRY CRUST-----
1  cup  Flour, all-purpose
1  pinch  Salt
4  tablespoons  Butter,unsalted, cut/bits
1 1/2  tablespoons  Vegetable shortening, solid
3  tablespoons  Water, cold

Directions:
*** SHORT PASTRY CRUST *** Sift the flour and salt together into a large bowl. With 2 knives or a pastry blender, cut in the butter and shortening until mixture is the texture of coarse crumbs. Add only enough water to make a soft dough. Form into a ball, wrap in wax paper and chill for at least 1 hour. *** PIE *** 1. Roll the crust dough on a lightly floured surface to a 1/8" thickness and place in the bottom of a 10" pie pan. Trim and flute the edges. 2. Preheat the oven to 450'. Combine the pumpkin, honey, molasses and spices in a food processor and process until well blended. With the processor on, add eggs one at a time, processing a few seconds after each addition. Transfer to a large bowl. 3. Beat the cream in a large bowl until doubled in volume. Fold into the pumpkin mixture. Pour into prepared pie shell and bake 10 minutes. Reduce the heat to 350' and bake until a toothpick inserted in the center comes out clean, about 40 minutes longer. Arrange cranberries in a circle on top of pie.


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