This recipe was adapted for solar cooking from Allrecipes.com. In order to get the crust just right, we used a conventional oven at 425 degrees to pre-cook the crust for just 10 minutes. After that, the baking goes all solar for a delicious result.
2 2/3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/2 cup cold water
2 cups mashed, cooked pumpkin
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Prepare pie crust by mixing together the flour and salt. Cut shortening into flour; add cold water 1 tablespoon at a time (you may need only 3 tablespoons, or up to 4 tablespoons). Mix dough and repeat until dough is moist enough to hold together.
With lightly floured hands, shape dough into a ball. On a lightly floured board, roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than the upside-down 8- to 9-inch pie pan. Gently roll the dough around the rolling pin and transfer it right-side up onto the pie pan. Unroll, easing dough into the bottom of the pie pan.
In a conventional oven preheated to 425 degrees, bake the pie crust for 10 minutes.
While the crust is baking, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into the prepared crust.
Bake uncovered in the Solavore Sport approximately 2 hours or until a knife inserted 1 inch from the edge comes out clean.