Recipe: New Hampshire White Mountain Pumpkin Pie

NEW HAMPSHIRE WHITE MOUNTAIN PUMPKIN PIE

FOR THE CRUST:
9-inch Classic CRISCO Single Crust
FOR THE NUT FILLING:
2/3 cup chopped walnuts
1/3 cup firmly packed brown sugar
1/3 cup maple syrup
3 tablespoons butter or margarine
FOR THE GARNISH:
3 or 4 walnut halves
Leaf cutouts
FOR THE PUMPKIN FILLING:
2 1/2 cups mashed, cooked or canned solid-pack pumpkin (not pumpkin pie filling)
1 cup evaporated milk
3 egg yolks
1 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
1/4 teaspoon salt
FOR THE MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
2 tablespoons maple syrup, at room temperature

FOR THE CRUST:
Prepare (see Classic Crisco Pie Crust recipe).

Do not bake. Cut small leaves from dough scraps for garnish, if desired. Heat oven to 425 F.

FOR THE NUT FILLING:
Combine nuts, brown sugar, 1/3 cup maple syrup and 3 tablespoons butter in small saucepan. Cook and stir on medium heat until sugar is dissolved and nuts are glazed.

FOR THE GARNISH:
If desired dip 3 or 4 walnut halves in filling to glaze. Spread thin coating of glaze on pastry leaf cutouts. Place on sheet of foil. Bake at 425 F until lightly browned. Cool. Pour nut filling into unbaked pie crust.

TO MAKE THE PUMPKIN FILLING:
Combine pumpkin, evaporated milk, egg yolks, 1 cup granulated sugar, 2 tablespoons butter, cinnamon, pumpkin pie spice, vanilla and salt in large bowl. Beat at medium speed of electric mixer until blended. Pour over nut filling.

Bake at 425 degrees F for 10 minutes. REDUCE OVEN TEMPERATURE TO 350 degrees F. Bake 50 minutes or until knife inserted in center comes out clean.

TO MAKE THE MERINGUE:
Beat egg whites and cream of tartar in medium bowl at high speed until foamy. Beat in 1/4 cup granulated sugar and 2 tablespoons maple syrup, 1 tablespoon at a time. Beat until sugar is dissolved and stiff peaks form. Spread over filling, covering completely and sealing to edge of pie.

Bake at 350 degrees F for 12 to 15 minutes or until golden. Cool to room temperature before serving.

Garnish with glazed walnuts and pastry leaf cutouts, if desired. Refrigerate leftover pie.

Makes One 9-inch Pie (8 Servings)
Adapted from Source: Crisco

CLASSIC CRISCO PIE CRUST

SINGLE CRUST:
1 1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 Crisco Stick or 1/2 level cup Crisco all-vegetable shortening
3 tablespoons cold water

DOUBLE CRUST:
2 level cups all-purpose flour
1 level teaspoon salt
3/4 Crisco Stick or 3/4 level cup Crisco all-vegetable shortening
5 tablespoons cold water

9-INCH DEEP DISH DOUBLE CRUST
OR TWO 10-INCH DOUBLE CRUSTS:
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup Crisco all-vegetable shortening
7 to 8 tablespoons cold water

Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball.
Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes.
Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet.

FOR SINGLE CRUST:
Trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

FOR DOUBLE CRUST:
Flour each half of dough lightly. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2-inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe instructions.

FOR SINGLE BAKED PIE SHELL:
Heat oven to 425 degrees F. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425 degrees F for 10 to 15 minutes or until lightly browned.

FOR RECIPE CALLING FOR UNBAKED PIE SHELL:
Follow baking directions given in that recipe.