Pumpkin Pie

Source: Betty Crocker® Cookbook

A traditional favorite made fuss-free with an easy pat-in-the-pan crust!

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Serves: 8
Prep Time: 20 minutes
Cook Time: 60 minutes

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1 recipe Pat-in-the-Pan Pastry, (below)
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 ounces) pumpkin, (not pumpkin pie mix)
1 can (12 ounces) evaporated milk
1 recipe sweetened whipped cream, (below)
Pat-in-the-Pan Pastry:
1 1/3 cups Gold Medal® all-purpose flour
1/3 cup Vegetable Oil
1/2 teaspoon salt
2 tablespoons cold water
Sweetened Whipped Cream:
3/4 cup whipping (heavy) cream
2 tablespoons granulated sugar

1. Heat oven to 425°F. Make Pat-in-the-Pan Pastry.
2. Beat eggs slightly in large bowl with wire wisk or hand beater. Beat in sugar, cinnamon, salt, ginger, cloves, pumpkin and milk.
3. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on wire cooling rack. If after 4 hours the pie has not been served, cover and refrigerate it.
5. Serve pie with Sweetened Whipped Cream. Store pie covered in refrigerator up to 3 days.

Pat-in-the-Pan Pastry
Mix flour, oil and salt in medium bowl with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches.

Sweetened Whipped Cream
Beat ingredients in chilled medium bowl with electric mixer on high speed until stiff peaks form.

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