Classic Pumpkin Pie
This classic pumpkin pie is a Holiday tradition at our house. My mother and grandmother made this before me, now I have been making this same pie for over fifty years. This is the only recipe for pumpkin pie recipe that we make. It has a flaky crust filled with a pumpkin custard that is slightly sweet and spicy.
Servings: 8 Servings 1 9-inch pie
Calories: 286kcal
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Ingredients
One-Crust Pie Pastry
- 1 Cup All-Purpose Flour Sifted
- ½ Teaspoon Salt
- 1/3 Cup Shortening
- 2 Tablespoons Water
Pumpkin Filling for a 9-inch Pie
- 1 ¾ Cups Pumpkin Puree
- ½ Teaspoon Salt
- 1 ¾ cups MILK
- 2 Large Eggs
- 2/3 Cup Brown Sugar
- 2 Tablespoons Granulated Sugar
- 1 ¼ Tablespoon Cinnamon
- ½ Teaspoon Ginger
- ½ Teaspoon Nutmeg
- ¼ Teaspoon Cloves
text ingredients
Instructions
One-Crust Pastry
- In a large bowl, mix the flour and salt.
- Cut in the shortening with a pastry blender until the particles resemble the size of peas.
- Add the water 1 teaspoon at a time and continue to mix with the pastry blender or a fork until the flour is moist. Gather the dough together and press into a ball. I like to make sure that I get the remnants in the bowl gathered into the ball.
- On a lightly floured surface, roll out into a ball approximately 1-inch larger than the pie pan you will be using.
- Fit the pastry loosely into the pan, trying to avoid stretching the dough. Leaving ½-inch of an edge around the pie pan, trim off the excess.
- Fold the extra pastry back and under the edge. Use index finger on one hand and the thumb and index finger on the other side to create a high fluted pastry edge. Since this pastry will be filled with a filling, there is no need to dock the pie (prick it with a fork).
- The crust is ready to be filled with a filling. Continue with the pie filling recipe.
Pumpkin Filling
- In a large bowl, add the pumpkin puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Mix until the ingredients are well blended.
- Pour into pastry-lined pie pan. Bake for 45-55 minutes at 425 degrees Fahrenheit.
- Bake until a butter knife inserted into the side comes out clean. The center may be a little bit soft looking. This will set as the pie cools a bit.
- Serve slightly warm or cold.
Notes
Recipe Pro Tips for the Best Pumpkin Pie
How do you keep the bottom crust of pumpkin pie from getting soggy?
For a crispier crust, have the bottom pastry a little thicker than 1/8-inch.How to Keep the Pie Shell Crisp
Sometimes you might prefer a crust that is a bit crispier along with being flaky. If that if you, I have the solution. For this recipe, the pie crust does not have to be pre-baked. However, if you prefer a crust that is a bit more substantial, then blind bake the crust. It is a good practice to blind bake the crust before adding the filling. If you have never done this before, it is easy to do.Low-Carb and Keto Recipe Option – Crustless Pumpkin Pie
If you still want to enjoy the pumpkin pie taste but do not want the crust. That is no problem. Just omit the crust. Yes, you can just prepare the pie pan with a teaspoon of butter rubbed around to keep the filling from sticking. Then just pour the Pumpkin custard into the pie pan and bake.Nutrition
Calories: 286kcal | Carbohydrates: 41g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 340mg | Potassium: 246mg | Fiber: 3g | Sugar: 25g | Vitamin A: 8499IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg
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