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    Source of Recipe


    1 1/4 cups all purpose flour
    1/4 teaspoon salt
    5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
    1/4 cup chilled solid vegetable shortening, cut into 1/2-inch pieces
    2 tablespoons ice water (or more)

    1 can pure pumpkin, (15 ounce)
    1 cup dark brown sugar (packed)
    3 large eggs
    1 1/4 cups heavy whipping cream
    2 tablespoons dark rum
    2 tablespoons finely chopped crystallized ginger
    1 teaspoon ground cinnamon
    1 teaspoon grated orange peel
    1/4 teaspoon ground nutmeg
    1/4 teaspoon salt

    Whisk flour and salt in medium bowl to blend. Add butter and
    shortening. Rub in with fingertips until very coarse meal forms.
    Sprinkle with 2 tablespoons water. Toss until moist clumps form,
    sprinkling with more water by teaspoonfuls if mixture is dry. Gather
    dough into ball; flatten into disk. Wrap in plastic and chill at
    least 1 hour.

    Preheat oven to 375F. Roll out dough on lightly floured surface to
    12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold
    overhang under and crimp decoratively. Pierce dough all over with
    fork. Freeze 15 minutes. Line crust with foil; fill with dried
    beans or pie weights. Bake until sides are set, about 12 minutes.
    Remove foil and beans. Bake until crust begins to color, pressing
    with back of fork if crust bubbles, about 5 minutes longer. Transfer
    crust to rack. Reduce oven temperature to 350F.

    Whisk pumpkin and brown sugar in medium bowl to blend. Add all
    remaining ingredients and whisk until blended. Pour filling into
    crust. Bake pie until filling is set in center, about 1 hour.
    Transfer pie to rack; cool 30 minutes. Chill uncovered until cold,
    at least 3 hours.




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