Spiced Pumpkin Custard Pie

It's Pumpkin Pie Time!

I started thinking the other day about all the different smells associated with seasonal foods and I realized those smells are almost as appealing as the taste and texture of the food.  In spring we gravitate toward the fresh sharp smells of micro greens, lettuce, green onions, peas, etc.  In summer we are drawn to the smell of grilled meats, vegetables, and the aroma only given by a vine-ripened tomato.  Fall offers the rich bold flavors of smoked meats, the earthy smell of root vegetables, and the steamy scent of comfort filled soups.  Of course the nose could not round out the aromatic year without the plethora of tempting spices, sugars, and yeasty goodness of holiday baked goods.  

Close your eyes for a moment and remember what Thanksgiving smells like.  I'll bet a pumpkin pie comes to mind somewhere in there.  Here is an out-of-this world pumpkin pie recipe Olivia made.  Just look at the crust ingredients and you will be ready to give it a try.  Hope you enjoy it as much as we did.  Remember to savor the smell before you devour it!

Nanette

Spiced Pumpkin Custard Pie

Ingredients

:CRUST:

• 3/4 cup chopped pecans, toasted
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 7 tablespoons shortening
• 2 tablespoons plus 1 teaspoon ice water
• FILLING:
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• Whipped cream, optional
• Additional ground cinnamon, optional

Directions

• Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
• For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
• Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.

Recipe from "Taste of Home" Magazine" (November 2011)