Ingredients Weight Measure
Margarine 1/2 cup
Shortening 1/2 Tbsp.
All-purpose flour 6 cups
Salt 1 tsp.
Water, ice cold 1/2 cup


Ingredients Weight Measure
Ginger, ground 1 tsp.
Cinnamon 1 tsp.
Cloves, ground 1/2 Tbsp.
Brown sugar, firmly packed 2 cups
Salt 1/2 tsp.
All-purpose flour 2-1/2 Tbsp.
Eggs, whole 6 ea.
Heavy cream 1 cup
TABASCO® brand Original Red Sauce 2-1/2 Tbsp.
Canned pumpkin pie mix, 12-oz. can 1-1/2 cans


  1. To prepare Crusts, lightly mix margarine and shortening with flour, do not overmix, as this makes a tougher dough.
  2. Mix the water into the flour and chill overnight. Divide dough, place into 2 pie tins to form crusts.
  3. To prepare Filling, in a mixing bowl, combine all dry ingredients and set aside.
  4. If any lumps remain, break up and mix again.
  5. In a separate mixing bowl, whip eggs thoroughly until smooth.
  6. Add the rest of the ingredients, including dry mixture, one at a time with whip until mixed.
  7. After all ingredients are mixed thoroughly, pour into pie shells.

Yield: 2 pies