Halloween pumpkin pie

 
                           Halloween Pumpkin Pie
 
 Recipe By     :
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Halloween
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          Canned pumpkin
    2                    Eggs
    2                    Egg yolks
      2/3  cup           Sugar
      1/2  teaspoon      Salt
    1      teaspoon      Ground cinnamon
      1/4  teaspoon      Ground ginger -=OR=-
    1      teaspoon      Fresh ginger root -- fine grnd
      1/4  teaspoon      Nutmeg -- freshly grated
    1 1/4  cups          Half & half
                         -----PIE CRUST-----
    1      cup           Flour
    3      tablespoons   Sugar
      1/4  teaspoon      Baking powder
 
 ds Salt 1/4 c  Unsalted butter; cut in 12 - pieces, cold 1 lg Egg
  Put canned pumpkin into bowl. Whisk in eggs and yolks.
 Add sugar, salt, cinnamon, ginger, nutmeg and half and half, whisking smooth
 between each addition. Pour filling into prepared Pie Crust. Bake at 350~ on
 lowest oven rack until crust is baked through and filling is set, about 1 hour.
 Cool pie on rack. If pie must sit more than 2 hours before serving, when cool,
 cover loosely with plastic wrap and refrigerate. Makes 8 servings.
 
   PIE CRUST: Pulse flour, sugar, baking powder and salt in food processor once
 or
 twice to mix. Add butter and pulse until mixture is powdery. Add egg and
 continue to pulse until dough forms ball. May be wrapped in plastic wrap and
 chilled until baking time. When ready to assemble pie, remove dough from
 refrigerator and unwrap. Lightly flour work surface and dough. Roll out into
12"
 disk. Fold dough in half and ease into 9" pie pan. Unfold dough and press
firmly
 into pan. Trim away all but 1/2" excess dough at edge of pan. Fold dough under
 and flute edge.
 
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