Thanksgiving Pumpkin Pie
Crust: 2 c. flour 1 t. salt 2/3 c. Crisco shortening 6 – 8 T. cold water Mix together flour and salt. Cut in shortening until mixture resembles coarse meal. Add water, one tablespoon at a time, mixing with fork until dough holds together. Roll out into circle larger than 9” pie plate and press into pie shell and crimp edges. Set aside. Filling: 2 c. pumpkin puree 3 eggs 1 ¼ c. brown sugar 1 T. cornstarch 2 t. pumpkin pie spice ½ t. cinnamon ¼ t. cloves ½ t. salt 1 c. heavy cream ¼ c. whole milk Preheat oven to 375°. In a large bowl, whisk together pumpkin, eggs, sugar, cornstarch, and spices and salt. Whisk in cream and milk until well combined. Pour into pie crust. Bake for 1 hour, or until center is almost set. Cool on wire rack. Meringue: 3 egg whites 1/8 t. salt ½ t. vanilla extract ¼ c. sugar 1 (7 oz.) container marshmallow fluff Preheat oven to 400°. Beat egg whites, salt and vanilla until foamy. Add sugar gradually and beat until stiff peaks form. Beat in marshmallow fluff gradually until mixture is smooth. Spread over pie and bake until lightly browned, about 7 or 8 minutes.
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