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    Old Fashioned Pumpkin Pie

    Source of Recipe


    1 egg white, lightly beaten

    1 1/2 cups pumpkin puree
    2/3 cup firmly packed dark brown sugar
    3/4 to 1 1/4 tsp cinnamon
    1/4 to 1/2 tsp sugar
    1 pinch nutmeg
    1/4 tsp maple flavoring (optional)
    1/4 tsp salt
    1 cup milk
    1 cup light cream
    3 eggs, lightly beaten

    Make pastry as directed (below) and fit into a 9" piepan, making
    a high fluted edge; brush with egg white and chill 1 hour. Preheat
    oven to 450 degrees F. For the filling, mix pumpkin and sugar
    until the sugar dissolves. Add the remaining ingredients, stirring
    well to blend. Set the pie shell on the culled out center oven
    shelf, then pour in filling. Bake for 10 minutes, reduce the heat
    to 350 degrees F., and bake 30-35 minutes longer until a knife
    inserted midway between the center and rim comes out clean. Serve
    warm or at room temperature. Good topped with sweetened whipped

    Flaky Pastry
    Makes 1 crust

    1 1/4 cups sifted flour
    1/2 tsp. salt
    1/3 cup vegetable shortening or lard, chilled
    1/4 cup ice water

    Place flour and salt in a shallow mixing bowl and cut in shortening
    with a pastry blender until the mixture resembles coarse meal.
    Sprinkle water over the surface, 1 tablespoon at a time, and mix
    in lightly and quickly with a fork, just until the pastry holds
    together. Shape gently into a ball on a lightly floured pastry
    cloth, then flatten into a circle about 1" thick, evening up rough
    edges. Using a lightly floured, stockinette covered rolling pin
    and short, firm strokes, roll into a circle about 3" larger than
    the pan you plan to use. To transfer pastry to the pan, lay rolling
    pin across the center of pastry circle, fold half of pastry over
    pin and ease into the pan; Press lightly. Seal any cracks or holes
    by pressing dampened scraps of pastry on top. Trim pastry so it
    hangs evenly 1" over the rim, roll overhang under even with the
    rim and crimp or flute.

    Pumpkin Puree
    Makes 1 quart

    6-7 lb ripe pumpkin
    1/4 tsp salt

    Preheat oven to 375 degrees F. Halve pumpkin crosswise and scoop
    out the seeds and strings. Place halves in a large baking pan,
    hollow side down, and bake, uncovered, 1 1/2 to 2 hours until fork
    tender. Remove from oven and cool. Scrape pulp from shells and
    puree, a little at a time, by buzzing 15 - 20 seconds in a food
    processor fitted with the metal chopping blade. Mix in salt.




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