Add bacon to your pumpkin pie for a Holiday dessert that no one will be able to resist!
1 packaged Cinnamon Sugar Bacon
1/3 cup plus 1 Tbsp shortening
1 cup all purpose flour
1/4 tsp salt
2-3 Tbsp cold water
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
15 oz. Pure Pumpkin
12 oz. Evaporated Milk
Cook 4-6 strips of bacon in a 400° oven for 17 minutes. Chop into small pieces and set aside. Turn up your oven to 425°.
Mix together 1 cup flour and salt. Cut in shortening using a pasty blender or by crossing 2 knives until particles are the size of course crumbs. Toss in a small handful of chopped bacon, then sprinkle cold water a little at a time, tossing with fork until all the flour is moistened. Roll pastry out into a even circle large enough to cover your pie plate. Press rolled crust into your pie plate and set aside.
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin, remaining chopped bacon and sugar-spice mixture. Gradually stir in evaporated milk.
Pour filling into pie shell.
Bake in 425° oven for 15 minutes. Reduce temperature to 350° and continue baking for an additional 40 to 50 minutes. Cool for 2 hours. Top with whipped cream before serving (optional).
Be sure to refrigerate any left overs… if you have any!