Pumpkin Pie 11.5.13

I tried a crust recipe from the Gisslen book.   I think I added too much water (or maybe I overmixed it) because the dough was gummy. (makes four 10 oz crusts)

1 lb 4 oz pastry flour

14 oz butter

6-8 oz ice water

2 t salt (optional)

1 oz sugar (optional)

The pumpkin filling is my favorite.  I love the stove top cook method.  And the balance of spices is just right for me.

16 oz pumpkin puree

7 oz brown sugar

2 t ground ginger

2 t ground cinnamon

½ t grated nutmeg

¼ t ground cloves

½ t salt

1 can (12 oz) evaporated milk

4 large eggs

Cook pumpkin, sugar and spices on stove top until shiny (about 5 minutes).  Then add milk and simmer.  Temper eggs.  Combine all ingredients.  Pour into par baked pie shell.  Bake at 400 about 25 minutes, or until center of pie is set.