Thanksgiving Pumpkin Pie

You can use a premade piecrust or make your own!

Pie Crust
INGREDIENTS:
· 1 1/4 cups all-purpose flour
· 1/4 teaspoon salt
· 1/2 cup shortening, chilled
· 3 tablespoons ice water

DIRECTIONS:
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Pumpkin Pie
INGREDIENTS:
· 1 (15 ounce) can pumpkin puree
· 1 (14 ounce) can sweetened condensed milk
· 2 egg yolks
· 1 teaspoon ground cinnamon
· 1/2 teaspoon ground ginger
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon salt
· 2 egg whites
·
· 2 tablespoons all-purpose flour
· 1/4 cup packed brown sugar
· 1 teaspoon ground cinnamon
· 2 tablespoons butter, chilled
· 1 cup chopped walnuts

DIRECTIONS:
1. Preheat the oven to 425 degrees F (220 degrees C).

2. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.

3. Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.

4. Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Once you have made your pie, post it here!
HAPPY THANKSGIVING!!!

Boop	Cynthia
Karen