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Homemade Pumpkin Pie Recipe

Updated: Aug 5, 2019

Gloria Warczak, Cedarburg, Wisconsin


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 filling especially rich-tasting.


  • 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

In a bowl, combine flour and salt; cut in shortening until crumbly. Sprinkle with water, 1 tablespoon at a time, tossing with a fork until dough forms a ball. Divide dough in half. On a

floured surface, roll out each portion to fit in a 9-in. pie plate. Place pastry in plates; trim pastry (set scraps aside if leaf cutouts are desired) and flute edges. Set shells aside. For filling, beat eggs in a mixing bowl. Add pumpkin, sugar, cinnamon, salt, cloves, nutmeg and ginger; beat until smooth. Gradually stir in milk. Pour into pastry shells. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool on wire racks. Store in the Refrigerator. If desired, cut the pastry scraps with 1-in. leaf-shaped cookie cutter; place on an ungreased baking sheet. Bake at 350 degrees for 10-15 minutes or until lightly browned. Place on Baked pies. Yield: 2 pies (6-8 servings each)

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