Recipes and Tips for making Pie.
Betty Crocker Pumpkin Pie
- 1 1/3 cups Gold Medal® all-purpose flour
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 2 tablespoons cold water
- 2 eggs
- ½ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) evaporated milk
- Sweetened Whipped Cream
- ¾ cup whipping cream
- 2 tablespoons sugar
- Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil 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 9-inch glass pie plate.
- In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in ½ cup sugar, the cinnamon, ½ teaspoon salt, ginger, cloves, pumpkin and milk.
- To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
- Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
- In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
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