Traditional Pumpkin Pie
Total TimePrep: 20 min. Bake: 40 min.
Makes2 pies (8 servings each)
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 4 to 6 tablespoons cold water
- 6 large eggs, room temperature
- 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
- DECORATIONS (OPTIONAL):
- Pastry for single-crust pie (9 inches)
- 1 large egg, beaten
- 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 until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
- If desired, use additional pie crust to make decorations.
- For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes.
- For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes.
- For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes.
- Arrange baked pumpkins, vines and leaves on surface of chilled pie.
Nutrition Facts1 slice: 321 calories, 12g fat (4g saturated fat), 80mg cholesterol, 326mg sodium, 47g carbohydrate (32g sugars, 2g fiber), 7g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Dec 2, 2015
This pie was easy to make and really good. The three hours cooling in the refrigerator did make it more like a custard.
Dec 29, 2014
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.
Nov 1, 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
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.
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
Dec 23, 2013
Dec 23, 2013
I love traditional pumpkin pie! I added a little more spice ( allspice and a little more nutmeg ) as well as molasses to my pie ( have been for years )! has been a request for dessert since my mom taught me!
Dec 23, 2012
My spouse would never eat pumpkin pie until I made this one.
Dec 8, 2012
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...