Classic Pumpkin Spiced Pie
By: Lady Catherine ...
Published: Monday, September 30, 2013 - 10:17pm

Ingredients




For Crust:
2 cups AP flour
1 cup sugar
1/4 cup confectioner's sugar
5 tablespoon butter
1 egg
Pinch of salt
For Pumpkin Pie Filling:
2 cups Pumpkin Puree
1 cup evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
2 eggs, lightly beaten

Preparation

1 Combine all ingredients for the tart shell.  Wrap in plastic and refrigerate for about 2 hours. 2 On floured parchment, roll out the dough and line within a tart pan or pie plate.  Freeze for about 30 minutes. 3 Preheat the oven to 350 degrees F. and blind bake the crust for about 10 minutes. 4 In a large bowl, whisk together all ingredients for Pumpkin Pie Filling. 5 Pour mixture into the pie plate and bake for 45 minutes or until cent is set and the pie is nice and golden. 6 **Note: if you have extra crust trimmings, cut out leaf shapes for garnish.  Bake the leaves separate on a cookie sheet and garish pie before serving. 7 Serve with fresh whipped cream.