Pumpkin Pie

Oh pumpkin pie, my favorite pie, how I love you.

Pumpkin pie is one of those things that is really fitting one time of year. So to me pumpkin pie is the signal of fall. Even though canned pumpkin is available all year I find myself only craving pumpkin pie around the start of school and thanksgiving. I love making it because it always seems impressive. I always hear "wow, you made that from scratch?" If your ever looking to impress relatives or friends I suggest giving this recipe a try.

ingredients:

Crust
1 cup all purpose flour
1 teaspoon salt
1 tablespoon sugar (don't get these two mixed up!)
1/3 cup plus 1 tablespoon cold butter
3 to 4 tablespoons cold water

Pie Filling
2 eggs
1 can Pumpkin Pie (2 cups or 1 pound)
3/4 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 2/3 cups evaporated milk or light cream

Directions
Preheat oven to 425

For the Crust
Combine flour and salt into a bowl. Cut in butter thoroughly (use a fork to break butter into flour, aim for pea size chunks. try not to over work) sprinkle in water a little at a time until dough is moistened and dough almost cleans side of bowl. Form dough into a disk and wrap dough in plastic wrap. Allow dough to rest in fridge 30-45 minutes. This will lead to a flaky crust.

After resting, roll out dough on a well floured surface. Make sure it is big enough to cover the pie pan. Place the dough in a buttered 9 inch pie pan and trim edges of extra dough. If there are missing spots go ahead and patch them up with any extra dough. Using a fork poke small holes into the bottom of the crust. For a fancy look crimp the edges of the pie by making impressions with the tines of the fork, going around the pie edge.

For the Filling
Beat eggs slightly with a fork. Beat in remaining ingredients. Pour into prepared pastry lined pan. Bake 15 minutes. Reduce oven temperature to 350 and bake 45 minutes longer. To test doneness insert a toothpick into the center of the pie and make sure it comes out clean. Cool on counter top and then place into fridge for a few hours to chill completely. Best served with whipped cream.