Traditional Pumpkin Pie

Recipe Courtesy of Cathy Lowe

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 16 Reviews
Total Time:
--
Yield:
1 pie, serves 6 to 8
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Crust:

  • 1 1/4 cups flour
  • 1 teaspoon cinnamon
  • 2 teaspoons sugar
  • Dash of salt
  • 4 tablespoons frozen butter, cut in pieces
  • 1/4 cup vegetable shortening, frozen in pieces
  • 1/2 egg, lightly beaten
  • 2 to 3 tablespoons cold water

Directions

In the bowl of a food processor fitted with the steel blade, process the flour sugar, cinnamon and salt. Add the frozen butter and process until it is the size of large peas, about 5 seconds. Add the frozen shortening and process for 3 seconds. In a measuring cup, combine the egg and the water. Add egg mixture and process for 5 seconds. Empty the dough onto a counter and incorporate Remaining flour without overworking the dough. Let rest 2 hours

Pumpkin pie filling:

  • 3/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15-ounce) can solid pack pumpkin
  • 1 (12-ounce) can evaporated milk

In small bowl, combine sugar, salt and spices. Beat eggs in a large bowl. Stir in pumpkin and evaporated milk. Pour into pie shell. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 and bake for 45 minutes or until firm

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 16 reviews

  • on November 02, 2010

    Flag

    I will try this recipe, with the exception I will add Dark Rum or KY Bourbon, nutmeg, Orange food color, pumpkin spice in small amount and possibly some Creme Fraiche. The recipe sounds good but that's not the traditional recipe I grew up with, There should also be a small amount of flour 2 TBS or so added to the mix.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 07, 2009

    Flag

    I'm making thanksgiving dinner for my family and another family, around 15 people, and i need a good pumpkin pie recipe. is this a good recipe?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 11, 2006

    Flag

    This recipe is great. All of my guests loved its creamy texture. I highly recommend this recipe for those who like pumpkin pie.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.