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Per serving
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- 1
Make the crust
Preheat your oven to 450 degrees with a rack in the bottom third. In a bowl, stir together the flour and 1/2 teaspoon of the salt. Cut in the shortening with a fork until the mixture looks crumbly, like coarse meal. Add the cold water a tablespoon at a time, tossing with the fork, until the dough just holds together in a ball. Don't overwork it — a few dry spots are fine.
- 2
Roll it out
On a lightly floured surface, roll the dough into a circle big enough to fit a 9-inch pie plate. Ease it into the plate, trim the overhang to about 1/2 inch, and crimp or flute the edge however you like. Pop it in the fridge while you mix the filling — cold dough bakes up flakier.
- 3
Mix the filling
In a large bowl, beat the eggs. Add the pumpkin, brown sugar, cinnamon, the remaining 1/2 teaspoon salt, cloves, nutmeg, and ginger, and beat just until combined. Gradually stir in the evaporated milk until the filling is smooth. Pour it into the chilled crust.
- 4
Bake
Bake at 450 for 10 minutes, then reduce the oven to 350 and keep baking until a knife inserted near the center comes out clean, about 40 to 45 minutes longer. The center should still jiggle just slightly — it firms up as it cools. If the edges brown too fast, tent them with a little foil.
- 5
Cool and chill
Cool the pie on a wire rack for 1 hour, then refrigerate at least 3 hours before slicing. This rest is what sets the custard, so don't rush it. Serve cold or at room temperature with a big dollop of whipped cream.
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Grandma's From-Scratch Pumpkin Pie
Created by: HomeCooking
Ingredients
- 1 cup all-purpose flour
- 1 tsp salt
- 1/3 cup shortening
- 3 tbsp water
- 3 eggs
- 15 oz pumpkin
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup evaporated milk
Instructions
- Make the crustPreheat your oven to 450 degrees with a rack in the bottom third. In a bowl, stir together the flour and 1/2 teaspoon of the salt. Cut in the shortening with a fork until the mixture looks crumbly, like coarse meal. Add the cold water a tablespoon at a time, tossing with the fork, until the dough just holds together in a ball. Don't overwork it — a few dry spots are fine.
- Roll it outOn a lightly floured surface, roll the dough into a circle big enough to fit a 9-inch pie plate. Ease it into the plate, trim the overhang to about 1/2 inch, and crimp or flute the edge however you like. Pop it in the fridge while you mix the filling — cold dough bakes up flakier.
- Mix the fillingIn a large bowl, beat the eggs. Add the pumpkin, brown sugar, cinnamon, the remaining 1/2 teaspoon salt, cloves, nutmeg, and ginger, and beat just until combined. Gradually stir in the evaporated milk until the filling is smooth. Pour it into the chilled crust.
- BakeBake at 450 for 10 minutes, then reduce the oven to 350 and keep baking until a knife inserted near the center comes out clean, about 40 to 45 minutes longer. The center should still jiggle just slightly — it firms up as it cools. If the edges brown too fast, tent them with a little foil.
- Cool and chillCool the pie on a wire rack for 1 hour, then refrigerate at least 3 hours before slicing. This rest is what sets the custard, so don't rush it. Serve cold or at room temperature with a big dollop of whipped cream.