Cathy's Pumpkin Pie

http://api.foodnetwork.ca/images/dmm/C/A/Cathy_s_Pumpkin_Pie_001.jpg

Rate this Recipe

3.85 20 Users

Rate It

Total Votes:20

Additional information on this Recipe from Food Network Canada

Courtesy of

Dinner Party Wars

On Next
6/24/2013 7:00:00 PM

Recipes from this Episode

Apple Crisp

Tools:
Sign in to save recipes
Print
Share:

Recipe summary

The following recipe was provided by a competitor from Food Network's Dinner Party Wars. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.

Preparation time:
Cooking time: 45 minutes
Yield: 24

Ingredients

Pie Crust

1 egg
2 tablespoons white vinegar
water
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon white sugar
2 cups crisco

Pumpkin Tarts

2 cups Brown Sugar
1 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Cloves
1/2 teaspoon Nutmeg
4 Eggs (If you can find them, duck eggs make this pie even better!)
796 mililitre cans or 3 ¼ cup – Canned or Fresh Roasted Pumpkin or Squash
1 cup Evaporated Milk
1 cup ½ and ½ Cream

Directions

Pie Crust

Beat egg and vinegar in a measuring cup. Add enough cold water to make 1 cup of the liquid mixture and set aside.
In a seperate bowl combine the dry ingredients.
Cut in crisco to the dry mixture and whisk.
Pour half of the liquid on top and stir gently with a knife.
Add remaining liquid.
Stir with a knife and then continue with your hands.
Make 4 balls.
Squish in between 2 layers of plastic wrap to form disks.
Note: Will roll out best at room temperature NOT cold

Pumpkin Tarts

First preheat your oven to 450 degrees for 2 Deep Dish Pies or 375 degrees for 24 tarts
Roll out 1 piecrust disk for each pie you are making or cut out rounds and place in muffin tins for pumpkin tarts. Make sure you save any scraps of dough – you can cut out little leaves using a cookie cutter to make your pie look better than ……Well…. Everyone’s!
In a large bowl put all of the following ingredients: brown sugar, salt, cinnamon, ginger, cloves, nutmeg, eggs, pumpkin, evaporated milk and cream.
Whisk together, making sure all the lumps are gone and the spices and sugar are mixed thoroughly.
Pour into your piecrusts or tart shells. Place on bottom shelf of oven.
For Pies:
Bake for 20 minutes at 450 degrees
Then
Bake for 25 minutes at 350 degrees
For Tarts:
Bake at 375 degrees for 30 minutes
On a separate cookie sheet, lined with parchment paper or a Silpat, place your cut out leaves. Brush with an egg wash – (1 egg beaten with a dash of cream). Bake in the middle of the oven for the last 15 minutes of baking or until they reach golden perfection. When pie or tarts are cool place golden beauties on top as you wish.
Warning:
Be prepared for oooohs and aaaahs!!