Pumpkin Pie

Can't believe I didn't post this before. Its nearly Thanksgiving here and I was searching for my recipe...here it is. If you don't care much for traditional pumpkin pie, give this one a try. It doesn't use the cloves or allspice that are so prevalent in most recipes. The crust is a "mix in the pan" crust from Julia Child. This recipe makes two, very full, 8" pies or two, not as full, 9" pies. I've included the whipped cream recipe at the end.

Pumpkin Pie
Crust:
Note:The following crust recipe is for one 8" or 9" pie. Make one crust at a time for a total of 2 pies.
1 1/2 cup flour
2 Tbsp sugar
2 Tbsp ice cold milk
1 tsp salt
1/2 cup oil..any kind EXCEPT olive oil
1 small egg (for brushing on the crust)
Combine flour, salt, & sugar in a 9" pie pan. Beat oil and milk together until blended & pour over flour. Mix just enough to moisten dough. Press into place. Preheat the oven to 425 degrees. Place crust in the refrigerator while making the filling.

Filling:
Note: The following filling recipe is enough for two 8" or 9" pies. Pour half the filling into each pie crust.
1 (15oz)can pumpkin (NOT pumpkin pie filling)
2 large eggs
3/4 cup sugar
1/2 tsp salt
2 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg (1/4 tsp if fresh grated)
1 2/3 cup half & half, OR whole milk, OR evaporated milk
In a large bowl, beat the eggs. Add the rest of the ingredients and mix well. Pour into pie crust. Beat a small egg. Brush egg onto pie crust. Place in the oven on a cookie sheet. Bake 15 minutes at 425 degrees then turn heat down to 350 degrees and bake about 45 minutes more, or until a knife inserted in the center comes out clean. Cool completely before cutting.

Whipped Cream:
1 cup chilled whipping cream
3 Tbsp sugar, or powdered sugar
Chill the bowl and beaters. (Use a large bowl....the volume of the cream will double.) Beat until soft peaks form on the beaters...(the cream doesn't roll off, but stands up slightly on the beaters.) Do NOT over beat, or you will have sweet butter!
Makes 2 1/3 cups