Cindy’s Pumpkin Pie (two pies)
   To avoid cracks, cook to internal temp of 170º |
- 16 0z Pumpkin Pureé – PURE – not Pumpkin Pie Mix
- 1 TBL Grandpa’s CinnaSugar®
- 1/2 tsp ground ginger
- 2 eggs
- 1/4 C milk
- 1/4 C corn syrup
- 1/2 C sugar
- 2 C flour – or until a thick pourable custard
- Bake @ 350º till browning starts – approx 40 minutes
- Turn off oven, but leave pie in to cook with residual heat
BASIC PIE CRUST
- 10 oz AP flour – approx 2 C
- 6.5 oz cold butter
- 1 tsp sugar
- 1/2 tsp salt
- Pulse in food processor
- 1/2 C ice cold water – add more if necessary to bring together
- Should be moist, but not wet – DO NOT OVERWORK
- Good for pot pies, pumpkin pies, etc
- Refrigerate dough ball 1 hour, then roll out
Here is McCormick’s take on this classic Thanksgiving dessert:
