Best Pumpkin Pie

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I wanted to share the dishes I'm in charge of for our Thanksgiving feast at my sister's house. First up, my husband's favorite, pumpkin pie. I've made several from a few different recipes, but always some back to this one (because my husband likes it the best). It's pretty classic, simple, and perfect.

Best Pumpkin Pie

from Better Homes and Gardens

1 recipe Pastry for Single-Crust Pie (recipe follows)

1 15-oz. can pumpkin

3/4 cup sugar

1 to 1-1/4 tsp. ground cinnamon

1/2 to 1 tsp. ground ginger

1/2 tsp. salt

1/4 to 1/2 tsp. ground nutmeg

1/4 to 1/2 tsp. ground cloves

3 slightly beaten eggs

1-1/4 cups milk

Sweetened Whipped Cream (optional)

1. Prepare and roll out Pastry for Single-Crust pie (below). Preheat oven to 375 degrees F.

2. For filling, in a large bowl combine pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves. Add eggs; beat lightly with a fork until combined. Gradually add milk; stir until combined.

3. Carefully pour filling in pastry shell. To prevent overbrowning, cover edge of pie crust with foil. Bake for 30 minutes. Remove foil. Bake about 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate within 2 hours.

4. To serve, top with whipped cream. Makes 8 servings.

Pastry for a Single-Crust Pie: In a medium bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of cold water at a time (using a total of 4 to 5 tablespoons water), until all flour mixture is moistened. Form dough in ball. On lightly floured surface use hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into plate without stretching it. Trim pastry to 1 inch beyond edge of pie plate. Fold under extra pastry. Crimp and form a high edge to keep filling from bubbling over. Do not prick pastry.

Test Kitchen Tip: To make ahead, prepare pie as directed; cover and refrigerate up to 2 days before serving.