Pinwheel Pumpkin Pie
|Piecrust mix||3 Ounce (Half 6 Ounce Package)|
|Canned pumpkin||1 Pound (1 Can)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Evaporated milk||14 1⁄2 Ounce (1 Tall Can)|
|Canned sliced cling peaches||29 Ounce (1 Can)|
|Peach preserves||12 Ounce (1 Jar)|
1 Prepare the piecrust mix, following the label directions, or make pastry from your favorite single-crust recipe.
2 Roll out to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate.
3 Trim the overhang to 1/2 inch; turn under, flush with the rim; flute to make a stand-up edge.
4 In a large bowl, beat eggs slightly;stir in pumpkin, granulated and brown sugars, pumpkin-pie spice, salt and evaporated milk. Pour into prepared pastry shell.
5 Bake in a hot oven at 425 degrees farenheit for 15 minutes.
6 Lower the oven temperature to moderate at 350 degrees farenheit; continue baking for 35 minutes, or until the custard is almost set but still soft in the center. (Do not overbake; custard will set as it cools.)
7 Cool the pie completely on a wire rack.
8 Drain the syrup from peach slices and pat fruit dry with paper towels.
9 In a small saucepan, heat the preserves until hot;press through a sieve into a small bowl.
10 Holding each peach slice on a fork, dip into the preserves, then arrange in a ring around the edge on pie. Chill until serving time.
11 Cut into wedges and serve.