The Taste of Family Tradition - Pumpkin Pie

This recipe is a bit of a long one but sounds delicious just the same. :-) I almost feel like I'm getting the secret ingredients to a time honored family tradition Pumplin Pie, lol. This one is from one of my team member's drawing entrants who I've come to know a little bit (Congrats on your upcoming wedding Michelle!) and so I'm excited to share this recipe with you. (I had her permission to print it here to share). Now if I could just bake as good as this sounds, I know my family would love it too. :-)

Hi Mary, I have an incredible Pumpkin pie and I top it off with spiced Pumkin seeds. This is a favorite for my family and I really enjoy sharing this with family and friends each Thanksgiving. I hope you all enjoy it as well.

Makes one 9 inch Pie

Pie Dough:
2 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup unsalted butter, cut into cubes
2 egg yolks
3 tablespoons milk

Filling:
1 1/2 cups canned pumpkin
1/2 cup brown sugar
2/3 cup heavy cream
7 tablespoons sweetened condensed milk
6 1/2 tablespoons evaporated milk
1/4 teaspoon vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch ground clove
Pinch salt
2 eggs
1 egg yolk

Dough:
With a dough cutter mix flour, sugar and salt together cut in the butter until small dough balls form. In another bowl wisk the milk and yolks add to the dough balls and mix until a dough forms. Wrap in plastic wrap and chill for several hours.
Roll dough out on lightly floured surface transfer to pie pan trim and crimp the edges chill the pie shell for about 30 mins before filling.

Preheat the oven to 350 degrees.

Now line the pie shell with foil and fill with dry beans, bake this about 45 mins or until golden brown. remove foil and beans

Now to the good stuff: make the Filling:
Lower the oven to 325 degrees . In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in everything else. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes.

Now to top it with spiced pumkin seeds: MMMMMM this really sets this pie apart.
Spiced Pumpkin Seeds:
1 egg white
3 cups raw, shelled pumpkin seeds
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg

Preheat the oven to 350 degrees F.
Beat the egg white in a medium bowl until frothy. Add the pumpkin seeds, sugar, cinnamon, ginger, and nutmeg. Stir until the seeds are well coated.
Line a baking sheet with parchment paper. Spread the seeds on the baking sheet in a single layer. Bake the seeds, stirring occasionally, until they are golden. Remove the seeds from the oven and set them aside to cool.
toss a few of these on top of the pie add cool whip if you like, and enjoy.

- Linda W., TX


Hmmm, gonna have to add a little whipped cream to my slice to top it off and chow down. LOL :-)