November Pie

Yes. It tasted every bit as good as it looks. Olivia is pie crust greatness. And she uses a simple, darkish tasting recipe for the pumpkin custard part. We embellished each piece with a bit of whipped raw cream. High fat, high flavor. Firsts for Saturday dessert, seconds for Sunday breakfast.

Olivia's recipe as requested:

Betty Crocker Crust:

1/3 c. plus 1 Tbsp. butter

1 c. all purpose flour

1/4 tsp. salt

2-3 Tbsp. cold water

Work the butter into the flour and salt with your fingers until crumbly, then add in cold water stirring with a fork. Roll it out in between plastic wrap, place in deep dish, 9" pie plate, & decorate.

Filling:

1 15 oz. can pumpkin

3 eggs slightly beaten

3/4 c. dark brown sugar

1/4 c. white sugar

1/2 tsp. salt

1 tsp. cinnamon

1/4 tsp. each cloves, nutmeg, & ginger

1 c. cream

Combine eggs, sugar, salt and spices well, add pumpkin and cream and beat well. Pour into pie plate. 450 degrees for 10 min. Turn down to 350 degrees for 40 min.