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Ingredients

1 Pie crust, 9 inch (recipe follows)
2 Eggs, large
2 cups Pumpkin puree
3/4 cup Brown sugar
1/4 cup Granulated sugar
1 1/2 cupsEvaporated milk
1/8 tsp.Salt
1 tsp.Ground cinnamon
1/4 tsp.Ground ginger
1/4 tsp.Ground cloves
1/8 tsp.Ground nutmeg

Service

2 cups Lightly sweetened whipped cream
1/4 cup Toasted almonds

Method
Prepare pie crust, reserve. Preheat oven to 425 degrees F. Combine pumpkin, eggs, pumpkin puree, sugar, salt and spices. Stir in evaporated milk and mix until smooth to form a custard. Pour pumpkin custard into unbaked pie shell. Place pie shell in oven and bake at 425 degrees F for 15 minutes. Lower oven temperature to 375 degrees F and bake for 40 minutes or until set.

Test by inserting the tip of a knife in the center. (If knife comes out clean, the pie is done) Cool and store under refrigeration until service.

To serve, slice pumpkin pie and place on serving plates. Garnish with whipped cream and toasted almonds.

Makes 1 pie, 8-10 Servings

Chef Larry's Pie Crust
Ingredients

1 cup All-purpose flour
PinchofSalt
4 tsp.Butter, cut into small pieces
1 1/2 tsp.Solid shortening
3 tsp.Cold water

Method
Sift flour and salt together in a large bowl. Cut in the butter and shortening until mixture is the texture of coarse crumbs. Add enough cold water to achieve a soft dough. Roll into a ball, cover with plastic wrap and place in under refrigeration to chill for 1 1/2 hours.

Roll chilled dough on a lightly floured work surface to 1/8-inch thickness and carefully place in a 9 inch round pie pan. Trim and pinch edges. Reserve under refrigeration until needed.

Makes 1, 9-inch pie crust

Chef Larry's Pie Crusts
Ingredients

2 1/2 cups all-purpose flour
1/2 tsp.Salt
1 tsp.Sugar
1 cup (2 sticks) Butter, cut into small pieces
5-6 tsp.Cold water
Flour for work surface as needed
Non-stick cooking spray or softened butter as needed

Method
Sift flour, salt and sugar together in a large bowl. Cut in the butter until mixture is the texture of coarse crumbs. Gradually add enough cold water to achieve a soft dough. Roll into two equal balls, cover with plastic wrap and place under refrigeration to chill for 1 1/2 hours.

Roll out one of the chilled dough balls on a lightly floured work surface to 1/8-inch thickness. Coat pie pan with non-stick spray or softened butter. Place rolled pie dough into pie pan and gently press down. Repeat process to create two pie crusts. Fill with desired filling and bake according to recipe.

Makes 2, 9-inch pie crusts