It’s November and Election day is around the corner.  Mr. Magpie is officially in the homestretch of campaign- with only 3 days left!   I attended a dinner party Friday night and volunteered to bring a dessert.  With Thanksgiving around the corner, pumpkin pie seemed in order.

Ingredients:

Crust

• 2 cups all-purpose flour
• 2 teaspoon coarse salt
• 2 sticks cold unsalted butter, cut into small pieces
• 2 large egg
• 4 to 8 tablespoons ice water

Filling

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin
• 1 can (12 fl. oz.) evaporated milk

Instructions:

1. In a large bowl combine flour and salt.
2. Add butter to the bowl and using a pastry blender combine until mixture resembles fine meal, with no large pieces of butter remaining.
3. Add egg and 2 tablespoons ice water, then use a pastry blender until well combined and dough holds together when squeezed.
4. If necessary, add up to 2 tablespoons more ice water, 1 tablespoon at a time.
5. Roll out half of the dough into a circle and place in greased pie pan.
6. Press dough firmly into pan and using fingers crimp edges.
7. With the other half of the dough roll out and cut into shapes.  (Note: I used star cookie cutters.)
8. Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
9. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
10. Pour into pie pan.
11. Bake preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 20 minutes.
12. Take pie out of oven and add stars on top of pumpkin filling.
13. Place pie back in oven and allow to cook for 20-30 more minutes or until knife inserted near center comes out clean.
14. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Yields 8 servings

Allergen information:

• This recipe is nut free.
• This recipe is vegetarian.

Nutrition information:

Photographs: