Two-Crust Pumpkin Pie

Name: Two-Crust Pumpkin Pie
Total time: 2 h
Yield: 8 servings
Ingredients: 5 cups diced pumpkin or butternut squash; 2/3 cup raisins; 1 cup light-brown sugar; 3 tablespoons flour, plus flour for rolling pastry; 1 1/2 tablespoons frozen orange juice concentrate; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; Pastry for 2-crust 9-inch pie (see recipe); 2 tablespoons unsalted butter; 1 tablespoon heavy cream; Vanilla ice cream or orange sorbet

By Florence Fabricant

Total Time: 2 hours
Rating: (0)
Comments: Read comments

Featured in: Golden Oldies, With a Spin

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Ingredients

Yield:8 servings

5cups diced pumpkin or butternut squash
⅔cup raisins
1cup light-brown sugar
3tablespoons flour, plus flour for rolling pastry
1½tablespoons frozen orange juice concentrate
½teaspoon ground ginger
¼teaspoon nutmeg
¼teaspoon ground cloves
Pastry for 2-crust 9-inch pie (see recipe)
2tablespoons unsalted butter
1tablespoon heavy cream
Vanilla ice cream or orange sorbet

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 425 degrees. Combine pumpkin, raisins, brown sugar, flour, orange juice concentrate and the spices in a bowl.
Step 2
Divide pastry in slightly unequal halves, roll out larger portion on lightly floured board, and line pie pan. Spoon in pumpkin mixture. Dot with butter. Cover with top crust. Seal and crimp edges, brush with cream, and cut a few decorative slits in top for steam to escape.
Step 3
Bake 15 minutes. Reduce the heat to 350 degrees, and continue baking until the crust is golden brown, about 1 hour. Serve warm or at room temperature with ice cream or sorbet.