Show Subscription Form




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

Traditional Pumpkin Pie Recipe

Read Reviews
4.5 17
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12-16 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Traditional Pumpkin Pie in Taste of Home October/November 1998, p31

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.

Reviews for Traditional Pumpkin Pie

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 29, 2014

"Good recipe"

MY REVIEW
Reviewed Dec. 23, 2014

"This turned out great I made it for Thanksgiving and I froze the second one for to save time at Christmas. I also used my own crust but the filling turned out great and was easy to make."

MY REVIEW
Reviewed Nov. 1, 2014 Edited Nov. 25, 2014

"I recall making this recipe and I was very pleased with the results. What I had done was use my own standard recipe for pie crust for a 2 crust pie, but dividing it between 2 pie pans!

I used: 2 cups all-purpose flour, 1 tsp. salt, 1 cup vegetable shortening, 4 to 6 Tbsp. cold water-I added just enough water to hold the dough together after cutting in the shortening!
Other than that, I'd used 1/2 brown and 1/2 granulated sugar. The rest of the filling I'd kept as is. I'd prepared these pies 11/25/14 for Thanksgiving Day! This is an excellent way to get 2 pies out of 1 recipe! delowenstein"

MY REVIEW
Reviewed Sep. 25, 2014

"My first attempt at homemade Pumpkin pie. Easy to make and delicious. The recipe states that it makes 2 pies so I just used 2 standard size crusts and it came out perfect."

MY REVIEW
Reviewed Feb. 20, 2014

"The only pumpkin pie I use, I add extra spice, skip the ginger and add pumpkin pie spice. Always delicious. Use deep dish pie pan"

Loading Image

Similar Recipes