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Classic Pumpkin Pie

Print Recipe
Prep Time 50 minutes
Cook Time 1 hour
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

CRUST
  • 1 1/2 C. all-purpose flour
  • 1/2 tsp. salt
  • 1/2 C. cold Crisco® All-Vegetable Shortening
  • 3 to 6 Tbsps. ice cold water
FILLING
  • 1 C. firmly packed brown sugar
  • 2 tsps. Spice Islands® Pumpkin Pie Spice
  • 3/4 tsp. salt
  • 2 large eggs
  • 1 15 oz. can pure pumpkin
  • 1 12 fl. oz. can evaporated milk
  • Sweetened whipped cream

Method
 

CRUST
  1. Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.
  2. Shape dough into a ball. Flatten into 1/2-inch thick disk. Wrap disk in plastic wrap. Chill 30 minutes or up to 2 days.
  3. Roll dough on lightly floured surface, rolling from center outward.
  4. Line 9 1/2-inch deep-dish pie plate with prepared dough. Flute edges, as desired. Chill until ready to use.
FILLING
  1. HEAT oven to 425°F.
  2. STIR sugar, pumpkin pie spice and salt in small bowl until blended.
  3. WHISK eggs in large bowl. Whisk in pumpkin and sugar mixture. Gradually whisk in evaporated milk. Pour into prepared pie crust.
  4. BAKE 15 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until knife inserted 1-inch from edge comes out clean. Cool completely on wire rack. Chill until ready to serve. Serve with whipped cream, if desired.