Holiday Pumpkin Pie Recipe
Holiday Pumpkin Pie Recipe photo by Taste of Home
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Holiday Pumpkin Pie Recipe

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With a flaky, from-scratch crust, creamy filling and crunchy sugar topping, this will likely be the best pumpkin pie you've ever tasted! One pie may not be enough to please your family.—Kim Adams Johnson, Lincoln, Nebraska
TOTAL TIME: Prep: 40 min. + chilling Bake: 35 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 40 min. + chilling Bake: 35 min. + cooling
MAKES: 8 servings


  • 1-1/4 cups all-purpose flour
  • 2-1/4 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/3 cup cold unsalted butter
  • 1 tablespoon plus 1-1/2 teaspoons shortening
  • 2 to 4 tablespoons cold water
  • 1-1/2 cups heavy whipping cream
  • 1/2 cup whole milk
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 4 egg yolks
  • 1/2 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon vanilla extract
  • 3 tablespoons turbinado (washed raw) sugar or granulated sugar

Nutritional Facts

1 piece: 439 calories, 29g fat (17g saturated fat), 185mg cholesterol, 254mg sodium, 40g carbohydrate (21g sugars, 3g fiber), 6g protein.


  1. In a large bowl, combine the flour, sugar and salt. Cut in butter and shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until easy to handle.
  2. Roll out pastry to fit a metal 9-in. pie pan. Transfer pastry to pie pan. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  3. In a large saucepan, heat the cream, milk, cinnamon, salt, nutmeg, ginger and cloves until bubbles form around sides of pan. In a small bowl, whisk egg yolks and sugar. Remove cream mixture from the heat; stir a small amount of hot mixture into egg yolk mixture. Return all to the pan, stirring constantly. Stir in pumpkin and vanilla. Pour into pie shell.
  4. Bake at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
  5. If using a creme brulee torch, sprinkle with turbinado sugar. Heat sugar with the torch until caramelized. If broiling the pie, place pie on a baking sheet. Sprinkle with turbinado sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers. Yield: 8 servings.
Originally published as Holiday Pumpkin Pie in Taste of Home Christmas Annual Annual 2010, p170

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sjsFLORIDA User ID: 7199720 172733
Reviewed Nov. 11, 2013

"This was just plain nasty; sorry I wasted the ingredients on it."

Judy67 User ID: 1862080 184642
Reviewed Nov. 1, 2013

"Quite happy with your recipe, and it's ingredients as they are. May I just say "Go Southeast High" - My school in Lincoln. Now in Palm Springs CA area."

kiltyone User ID: 1148967 145330
Reviewed Nov. 1, 2013

"This is far too heavy. It needs the whole egg to lighten it up. More like a thick pudding and not a pie filling. It also needs twice the amount of each spice except for the cloves or the cinnamon. We prefer using the origina Carnation condensed low fat milk give a lovely light texture. We also use Splenda in some of the pies and regular sugar in others. Both seem equal in the product texture.We will stick with our usual and I make 8 just for Thanksgiving dinner.Enjoy Thanksgiving which ever pie you make; but enjoy PUMPKIN all year is a vegetable"

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