Ingredients
Crust:
- •450 grams (3 cups) flour
- •7.5 grams (1½ teaspoons) sea salt
- •296 ml (1¼ cups) shortening (vegetable or lard) cold, cut in pieces
- •120 ml (½ cup) cold milk
- •A few drops apple cider vinegar
Filling:
- •225 grams (1 cup) sugar
- •15 grams (1 tablespoon) cinnamon
- •10 grams (2 teaspoons) ginger
- •5 grams (1 teaspoon) cloves
- •2.5 grams (½ teaspoon) nutmeg
- •5 grams (1 teaspoon) salt
- •4 eggs
- •822 grams (29 ounces) canned pumpkin puree
- •710 ml (24 ounces) evaporated milk
- •Whipped cream or sharp cheddar cheese for garnish
Preparation
Mix together flour and salt, and cut in the shortening until it resembles coarse meal. Sprinkle milk and vinegar over dough and work only until it holds together (flour your hands). Divide dough in half and shape into two balls and flatten into a disc. Wrap each in waxed paper or plastic wrap and refrigerate an hour.
Preheat the oven to 220°C (425ºF).
Mix together sugar, spices and salt. Whisk eggs in a large bowl; add pumpkin and mix well. Blend in the spice mixture. Gradually whisk in the evaporated milk.
Divide the pumpkin mixture evenly between the two pie shells and bake 10-12 minutes. Lower temperature to 180°C (350ºF) and bake 45 or so minutes more, until the center is just set, but still slightly jiggly.
Cool two hours before serving with whipped cream or cheddar cheese.