INGREDIENTS
500 g all-purpose flour
10 g white sugar
10 g salt
360 g shortening
15 ml distilled white vinegar
1 egg
120 ml ice water
2 eggs, beaten
490 g pumpkin puree
180 ml honey
3 g salt
2 g ground cinnamon
0.9 g ground ginger
0.5 g ground cloves
1 (12 fluid ounce) can evaporated milk
475 ml heavy whipping cream
60 ml honey
0.9 g ground ginger
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
To Make Pastry:
In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt.
Cut in shortening until mixture resembles coarse meal.
In a small bowl whisk together vinegar, 1 egg, and ice water.
Pour into flour mixture and stir until dough forms a ball.
Divide into 4 portions.
Freeze 3 of them or use for other pies.
Reserve one for Pilgrim Pumpkin Pie.
To Make Pumpkin Filling:
In a large bowl, combine 2 beaten eggs, pumpkin,
3/4 cup honey or sugar, 1/2 teaspoon salt, cinnamon,
1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
Roll out pastry and fit into a 9 inch pie plate.
Pour in pumpkin filling.
Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C).
Bake an additional 45 minutes, until filling is set
.
To Make Honey Ginger Cream:
In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger.
Whip until soft peaks form.
Chill 1 hour before serving. Place a spoonful on top of each slice of pie.
