1 c Pillsbury’s Best All Purpose
-Flour*
1/2 ts Salt
1/3 c Shortening
3 tb Cold water
1/3 c Funsten’s Pecans; finely
-chopped
1/3 c Firmly packed brown sugar
3 tb Butter; softened
—Pumpkin-Custard
-Filling—
3 Eggs; slightly beaten
1/2 c Sugar
1/2 c Firmly packed brown sugar
2 tb Flour
3/4 ts Salt
3/4 ts French’s Cinnamon
1/2 ts French’s Ginger
1/4 ts French’s Cloves
1/4 ts French’s Mace
1 1/2 c Pumpkin; cooked or canned
1 1/2 c Hot light cream
Sift together 1 cup flour and salt into mixing bowl. Cut in shortening
until particles are the size of small peas. Sprinkle 3 to 4 tablespoons
cold water over mixture while tossing and stirring lightly with fork. Add
water to driest particles, pushing lumps to side, until dough is just moist
enough to hold together. Form into ball. Flatten to 1/2-inch thickness;
smooth edges. Roll out on floured surface to a circle 1 1/2 inches larger
than inverted 9-inch piepan. fit loosely into piepan. Fold edge to form a
standing rim; flute. Combine pecans, finely chopped, brown sugar and soft
butter and press into bottom of pie shell. Prick sides. Bake in hot oven
(450 degrees) 10 minutes. Cool at least 2 minutes. Pumpkin-Custard Filling:
Combine in a mixing bowl the eggs, sugars, flour, salt and spices. Add
pumpkin and mix well. Gradually add the hot light cream and blend well.
Turn into pie shell. Bake in moderate oven (350 degrees) 50 to 60 minutes.
Cool.
NOTES : “Senior Winner in Pillsbury’s 1st Grand National Recipe and Baking
Contest, by Mrs. W. W. Douglass, Searcy, Arkansas. Adapted by Ann
Pillsbury.”
Yields
1 Servings