Old Fashioned Pumpkin Pie

This old fashioned pumpkin pie is the best pumpkin pie recipe that I have ever had. I might be partial because it is a tried-and-true recipe that has been handed down through the generations. This is one of my favorite desserts.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: bakery recipe, christmas recipe, holiday dessert, Holiday recipe, Pie dough, thanksgiving recipe

Servings: Servings 1 9-inch pie

Calories: 286kcal

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Kitchen Essentials

Fluted Pie Pan

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Pie Weights

Pie Shield

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Ingredients

One-Crust Pie Pastry

1 Cup All-Purpose Flour Sifted for measuring
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

Instructions

Make the Homemade Pie Dough

In a large bowl, mix the flour and salt. Cut in the shortening with a pastry blender or a food processor until the particles resemble the size of peas.
1 Cup All-Purpose Flour, ½ Teaspoon Salt, 1/3 Cup Shortening
Add the water 1 teaspoon at a time continuing to mix until the flour is moist.
2 Tablespoons Water
Gather the dough together and press into a 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.
The crust is ready to be filled with a filling. Continue with the pie filling recipe.
Hint: if you prefer, you can use a refrigerated store-bought pastry crust.

Make the Pumpkin Filling

In a large bowl add the Pumpkin Puree, salt, milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Whisk to combine. You can also use a blender or a food processor to quickly blend the ingredients together.
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
Pour the pumpkin mixture into the unbaked pie shell and bake for 45-55 minutes at 425 degrees Fahrenheit. Until the custard is set around the edges and the center jiggles just slightly. Hint: If you want to keep your oven clean, place the pie pan on a baking sheet. It will catch any spillage.
Cool completely on a wire rack. Serve immediately with whipping cream or refrigerate.

Notes

Recipe Success Tips

Use the Right Pie Dish

For this recipe, be sure to use a 9-inch pie plate that is at least 1.5-inches deep. If not, you will most likely have extra filling on your hands.

What is the Best Material for a Pie Plate?

Ceramic dishes make a beautiful presentation as they are often decorative. Further they are a bit deeper than a standard pie plate. Therefore, they work well with pies that have custard fillings.

Metal pans work better for browning a pie crust as they are thin and good heat conductors. Additionally, metal pans can be transferred from the freezer to the refrigerator, to the oven without the risk of shattering like a glass or ceramic pie pan can.

How do I Tell if my Pumpkin Pie is Done?

Check the pie near the end of the baking time since oven temperature can vary. Insert a stainless-steel butter knife near the edge. It should come out clean. Then gently shake the pie. If the center slightly jiggles the pie is done. When you gently shake the pie, there should be NO liquid looking custard in the middle.

If the pie has cracks in the custard when you check it for doneness, it is overcooked already and should be removed from the oven. It is okay, just remove it from the oven sooner the next time. (This is what whipping cream is for). Your pie will still taste great, and no one will be the wiser.

When the pie is done, remove it from the oven using hot pads and place it on a wire rack to cool. The wire rack will help cool the pie quicker on the bottom and top at the same time.

What if the Edges of My Pie Get Too Brown?

Use a pie crust shield or aluminum foil strips to protect the edge. This will help keep the dough from cooking too much during the long cooking time. I cover the edges for approximately 20 minutes in the beginning, then remove and let the pie continue to bake.

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