Autumn Bouquet: Shabbat is Coming!

I am in charge of making our dessert for Shabbat... So, although it is not one of my favorites, my mom and brother love it! So, I will attempt to make Pumpkin Pie! Here is the recipe:

Crust:(note: this makes two crusts, if one crust is all you need, then half this recipe)

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into small pieces

Directions:

TO MAKE the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

ADD 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

DIVIDE dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

TO FORM the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.

FIT gently into bottom and side of pie plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.

Filling:(note: this filling recipe makes one pie, if you want to make two, then you will need to double these ingredients)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% Pure Pumpkin (Any brand of your choice)
1 can (12 fl. oz.) Evaporated Milk (Again, any brand of your choice)
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie crust.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Optional)

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And just a couple other sabbath songs we listen to while cleaning and cooking on preparation day...