Pumpkin Pie

Pumpkin Pie

Libby's pumpkin pie recipe on steroids! Make a half batch for one pie.

Ingredients

  • 1½ cups sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • 6 large eggs
  • 1 large can of pure pumpkin, 29 ounces (without spices added)
  • 3 cups heavy cream
  • 2 unbaked 9 inch pie shells (there is enough filling for two deep dish pies)
  • Whipped cream for serving (sweeten with some sugar, and add vanilla to taste. A slosh or Grand Marnier or bourbon will make your topping even more festive!)
  • 2½ cups flour
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 12 tablespoons cold butter, and cut into ½ inch pieces
  • 8 tablespoons lard, leaf lard preferred, cold, and cut into pieces similar size to the butter.
  • 6-8 tablespoons ice water or enough till crust just holds together when pinched between your fingers
  • 1 egg yolk
  • 1 tablespoon of cream
Read the whole recipe on That Skinny Chick Can Bake