1 c. flour
1/2 tsp. salt
1/3 c. + 1 Tbsp. shortening
|Filling in the pie crust|
1 1/4 c. canned pumpkin
2/3 c. sugar
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 1/4 c. cream
2/3 c. semi-sweet chocolate chips
3 Tbsp. butter
1/2 c. filling mixture, reserved
To make the pie crust: Measure flour and salt into bowl. Cut in shortening and mix thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened (1-2 teaspoons water can be added if needed).
Gather dough into ball. On a lightly floured surface or pastry cloth, shape into flattened round. With flour covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters. Unfold and ease into the pan.
Trim overhanging edge of pastry 1 inch from rim of pan. Use a fork to press the pastry around the edge. Fill with filling.
To make the filling: Preheat oven to 425 F.
Beat egg slightly, then beat in remaining ingredients. Pour into pastry lined pie pan, reserving 1/2 cup for the chocolate stripes.
|Ready to eat!|
Bake 15 minutes.
Reduce oven heat to 350 F. Bake 35 minutes more. Let cool before serving. Refrigerate the leftovers.