MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Halloween Pumpkin Pie
 Categories: Halloween
      Yield: 1 Pie
 
  1 1/2 c  Canned pumpkin
      2    Eggs
      2    Egg yolks
    2/3 c  Sugar
    1/2 ts Salt
      1 ts Ground cinnamon
    1/4 ts Ground ginger -OR-
      1 ts Fresh ginger root; fine grnd
    1/4 ts Nutmeg; freshly grated
  1 1/4 c  Half & half

MMMMM-------------------------PIE CRUST------------------------------
      1 c  Flour
      3 tb Sugar
    1/4 ts Baking powder
      1 ds Salt
    1/4 c  Unsalted butter; cold; cut
           -in 12 pieces
      1 lg Egg
 
  Put canned pumpkin into bowl. Whisk in eggs and yolks.
  
  Add sugar, salt, cinnamon, ginger, nutmeg, and half and half, whisking
  smooth between each addition. Pour filling into prepared Pie Crust.
  Bake at 350 F on lowest oven rack until crust is baked through and
  filling is set, about 1 hour. Cool pie on rack. If pie must sit more
  than 2 hours before serving, when cool, cover loosely with plastic
  wrap and refrigerate.
  
  Pie Crust:
  
  Pulse flour, sugar, baking powder, and salt in food processor once or
  twice to mix. Add butter and pulse until mixture is powdery. Add egg
  and continue to pulse until dough forms ball. May be wrapped in
  plastic wrap and chilled until baking time. When ready to assemble
  pie, remove dough from refrigerator and unwrap. Lightly flour work
  surface and dough. Roll out into 12" disk. Fold dough in half and
  ease into 9" pie pan. Unfold dough and press firmly into pan. Trim
  away all but 1/2" excess dough at edge of pan. Fold dough under and
  flute edge.
  
  "If you want to cook your own pumpkin for a pie, make sure to buy an
  orange-fleshed sugar pumpkin or pie pumpkin, usually available at
  farmer's markets and at roadside stands in the fall. Don't under any
  circumstances use the jack-o-lantern type pumpkin (the most common
  kind in supermarkets), which are watery and insipid when cooked. You
  may also substitute cooked sweet potatoes or acorn squash for the
  pumpkin".
  
  Recipe by Nick Malgieri, L.A. Times, Oct 27, 1994
  
  Recipe FROM: Beyond Jack O'Lanterns, L.A. Times, page H26
 
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