| 1 29 oz. can pumpkin 1 tsp. cinnamon 1 tsp. ground cloves 1 T. cornstarch 2 c. sugar 1 qt. milk 4 egg whites 1 T. melted butter | 1 tsp. nutmeg 1/2 tsp. ginger 1 T. flour 1/2 tsp. salt 4 egg yolks 1/2 c. sugar |
Flakey Pie Crust:
| 1/2 tsp. salt 2 to 2 1/2 T. ice water. 1 c. sifted all-purpose flour | 1/3 c. plus 1 T. shortening |
Preheat oven to 425°. Blend together all ingredients except egg whites and 1/2 cup of sugar. Set aside. In a separate bowl, beat the egg whites until stiff. Add the sugar. Fold the beaten egg whites into the liquid mixture and pour into unbaked pie shells. Bake for 15 minutes at 425°. Reduce temperature to 325° and continue baking for 45 minutes. Flakey Pie Crust – (This makes 1 pie crust – triple the recipe for 3 pies.) Sift flour with salt into medium bowl. With pastry blender, using a short, cutting motion, cut into shortening until mixture is coarse. Quickly sprinkle ice water, 1 T. at a time, over all the pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion aside. (Pastry should be moist enough to fold together, not sticky.) Shape into a ball, wrap in waxed paper and refrigerate until ready to use. Before serving, top with whipped cream.
Personal Notes: This is a Thanksgiving tradition in our home every year!
