This recipe is based on one I found in a cookbook published in Virginia in the 1890s.

For the crust:

  • 1 1/3 cups All-purpose flour
  • 1 Tbsp. Sugar
  • 1 teaspoon Salt
  • 6 tablespoons Chilled, unsalted butter, cut into pieces
  • 2 tablespoons Vegetable shortening, cut into pieces
  • 3 to 4 tablespoons Ice water

Mix flour, sugar and salt in  food processor.  Add  butter  and  shortening. Using on/off tums, process until mixture resembles coarse meal. Drizzle  3 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll  out  dough  on  lightly floured work surface to 12-inch round. Transfer dough to 9-inchdiameter glass pie dish. Crimp edges . (Can be made 2 days ahead. Covev and refrigerate.)

For the Filling:

  • 1 (15 ounce) can Pumpkin Puree
  • 3/4 cup pure maple syrup
  • 3/4 cup heavy cream
  • 3 large eggs
  • 2 tablespoons Unsalted butter, melted
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoons  nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt

Position oven rack in bottom third of oven and preheat to 350 degrees. Mixall ingredients in large bowl and blend until well mixed. Pour into prepared pie shells and bake at 350 degrees until crust is golden brown and filling is just set in the center, about 1 hour. Serve with whipped cream or ice cream.

1 Comment so far »

  1. Vanessa said

    February 3 2010 @ 3:15 am

    I made this pie and crust tonight! The crust was a little difficult to make based on the instructions – I had never made my own crust so I didn’t know if it was too dry or what. I figured it out as I rolled it flat, of course, since it cracked and was just awful to work with. I just wet my hands and touche the dough and that was enough water to make it perfect. The crust is definitely tasty and cooked up perfectly. The pie was also delicious – I love the maple syrup in there. I was doubtful, but man YUM YUM YUM. Also I couldn’t tell what “set” was, per se, so I kind of guessed based on other things I’ve made in the past and I would say I guessed right. My oven cooks low, so it took an hour and a half.
    Anyway, DELICIOUS! Thank you for this recipe!

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