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Traditional Pumpkin Pie Recipe

Traditional Pumpkin Pie Recipe photo by Taste of Home

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Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie - otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin

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Traditional Pumpkin Pie Recipe

Prep: 20 min. Bake: 40 min.

Yield: 12-16 Servings

20 40 60

Ingredients

2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
4 to 6 tablespoons cold water
FILLING:
6 eggs
1 can (29 ounces) solid-pack pumpkin
2 cups packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon each ground cloves, nutmeg and ginger
2 cups evaporated milk

Directions

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges.
For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into pastry shells.
Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 2 pies (6-8 servings each).

Nutritional Facts 1 serving (1 slice) equals 321 calories, 12 g fat (4 g saturated fat), 90 mg cholesterol, 325 mg sodium, 46 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Traditional Pumpkin Pie in Taste of Home October/November 1998, p31

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Traditional Pumpkin Pie

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Reviewed on Dec. 23, 2012 by punta5

My spouse would never eat pumpkin pie until I made this one.

Reviewed on Dec. 08, 2012 by bberry88merlot

the pie was very good, BUT....Your recipe needs to be more clear on the crust size. YOU MUST BUY OR MAKE DEEP DISH CRUSTS....was very upset when I made this for Thanksgiving. no where does it read deep dish, So I got the reg. size, soooo much filling left over, had to make a special trip to the market for another crust, not happy...

Reviewed on Oct. 07, 2012 by kengrants

I'm not a pumpkin pie lover, but this one is amazing. It's the only recipe I use now and it's actually my new favorite pie to have at Thanksgiving.

Reviewed on Dec. 16, 2011 by Leigh L Houseknecht

My husband says not spicy enough.

Reviewed on Nov. 25, 2011 by KSA1190

This is the FIRST homemade pumpkin pie I've ever made. First of all, I love it because it makes TWO. This was absolutely DELICIOUS and I will be making it again. I had a couple recipes to choose from and I chose this one. The only thing I did different was added honey to it because I saw it in another recipe and I love honey. OUTSTANDING!!!

Reviewed on Nov. 19, 2011 by linar68

I have been making this pie now for many years and I get so many compliments. I now double the recipe and give them to my neighbors and friends, one year I made 8 of them!!!! Awesome Pie!!!

Reviewed on Jan. 23, 2011 by misscleocat

This is my "go to" pumpkin pie every Thanksgiving. I have received countless raves and recipe requests.

Reviewed on Jan. 02, 2011 by akoehler79

Pumpkin pie is one of my fave's. I've never made a homemade one until I used this recipe. Far succeeds store bought pumpkin pie!! Very simple recipe and I used the frozen deep dish pie shells rather than making the shell. Absolutely delicious!!

Reviewed on Oct. 23, 2010 by punta5

Pumpkin pie is my favorite kind, this is the best pie I have ever had!

Reviewed on Nov. 25, 2009 by nrctermite

I don't really like pumpkin pie, but this is the only one I'll make and eat ~ it is so yummy.

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