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Traditional Pumpkin Pie

 Traditional Pumpkin Pie
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
12-16 ServingsPrep: 20 min. Bake: 40 min.


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 4 to 6 tablespoons cold water
  • 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


  • 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

2 of 2

Traditional Pumpkin Pie (continued)

Directions (continued)

  • 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.