- 1-1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup shortening
- 1 to 2 tablespoons ice water
- 1 tablespoon vodka
- 1 large egg
- 1 tablespoon water
- 1 can (15 ounces) pumpkin
- 1 cup evaporated milk
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon Chinese five-spice powder
- 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 425°. 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 filling ingredients until blended; transfer to crust. Bake on a lower oven rack 15 minutes. Reduce oven setting to 350°; 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.
- If decorative cutouts are desired, double pastry amount and divide in two. Roll additional pastry to 1/8-in. thickness; cut out with 1- to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts. Place on an ungreased baking sheet. Bake at 400° until golden brown, 6-8 minutes. Remove to a wire rack to cool. Arrange around edge of finished pie.
- Although 1/2 teaspoon may not seem like a lot of Chinese five-spice powder, trust us, it’s plenty. This blend of spices is great in baked goods, pies and hot cocoa as well as savory dishes. chicken wings, fresh tuna fillets and even roasted pecans.
1 slice: 345 calories, 16g fat (5g saturated fat), 64mg cholesterol, 244mg sodium, 43g carbohydrate (25g sugars, 2g fiber), 6g protein.