5-Spice Pumpkin Pie
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup shortening
- 1/8 teaspoon salt
- 2 large eggs
- 1 tablespoon water
- filling:
- 1 cup evaporated milk
- 1-1/4 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1 can (15 ounces) pumpkin
- 1 tablespoons ice water
- 1 tablespoon vodka
- 1/2 teaspoon chinese five-spice powder
- Carbohydrate 28.8053536039988 g
- Cholesterol 155.332207256095 mg
- Fat 16.5311840108674 g
- Fiber 0.935788509936037 g
- Protein 9.05620597914029 g
- Saturated Fat 7.33078449084283 g
- Serving Size 1 1 servings. (186g)
- Sodium 132.588191666608 mg
- Sugar 27.8695650940628 g
- Trans Fat 1.17437593796732 g
- Calories 300 calories
In a small bowl, mix flour and salt; cut in shortening until crumbly. Gradually add half the ice water and vodka, tossing with a fork until dough holds together when pressed. Add more if needed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 425degrees. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. In a small bowl, whisk egg with water. Brush over pastry; refrigerate until ready to fill., Meanwhile, beat together filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350degrees; bake until a knife inserted in the center comes out clean, 35-40 minutes longer. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool completely on a wire rack. Store in the refrigerator.
