Pumpkin Pie With Short Pastry Crust

  • on May 31, 2008
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Ingrients & Directions

1 cn Pumpkin (16oz)
1 c Honey
2 tb Molasses
2 ts Cinnamon,ground
1/4 ts Allspice,ground
1/4 ts Cloves,ground
1 pn Salt
4 Eggs,large
1 c Cream,heavy
1/2 c Cranberries,fresh,cooked

1 c Flour,all-purpose
1 pn Salt
4 tb Butter,unsalted,cut/bits
1 1/2 tb Vegetable shortening,solid
3 tb Water,cold


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.

8 Servings

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