Pumpkin Pie - Brown Sugar Variation
1 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons non-hydrogenated vegetable shortening
3 tablespoons vegetable oil
4-6 tablespoons ice water
2 cups canned pumpkin
1 1/2 cups soy milk
1/3 cup white sugar
2/3 cup dark brown sugar, packed
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2 eggs, whisked
For the Dough: Mix together the flour and salt. Using a pastry blender or two forks, cut the shortening and oil into the flour until the mixture resembles coarse crumbs. Stirring with a fork, gradually add the ice water one tablespoon at a time, until the dough is moist enough to hold together when pinched between your thumb and forefinger. You may need more or less ice water to moisten the dough, and the dough need not form into a ball. Gather the dough into a disc and wrap in plastic. Refrigerate for at least one hour or overnight.
Preheat the oven to 425 degrees.
Roll the dough to fit a 9" pie pan, cut off the excess and crimp the edges. Use a fork to prick holes in the crust for even baking.
Pour the pumpkin, soy milk, white sugar, brown sugar, cinnamon, ginger, allspice and nutmeg in a blender and process till smooth. Add to the eggs and whisk together. Pour the filling into the prepared crust. Bake at 425 for 15 minutes then lower the heat to 350.
Bake for another 40 to 50 minutes.
Cool at least 2 hours before serving. Store in the refrigerator. Serves about 8
Just as I love roasted squash with brown sugar, I prefer the richness of brown sugar in my pumpkin pie filling. It does require blending to break up the lumps in the sugar. If you like, all white sugar may be used instead.