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Pumpkin Pie

Posted by & filed under Pies and Tarts.

Pumpkin PieOne of the most traditional sweet desert is the Pumpkin pie.  This delicious pie is often eaten during fall and early winter and is often served at holidays such as Thanksgiving and Christmas in the United States and Canada.  The pumpkin is also symbolic of harvest time and Halloween.   I prepare the following recipe every year for Halloween.  I hope you will enjoy it!


  • 2 cups pumpkin
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoon flour


Mix above ingredients and pour into unbaked pie shells (see below for instructions to prepare unbaked pie shell). 

Bake in 400°F oven for 10 minutes, then reduce heat to 325°F and bake another 25 minutes.

Preparing the Unbaked Pie Shell Pastry:

  • 1 1/2 cups all-purpose flour
  • 2/3 teaspoon salt
  • 1/2 cup Crisco shortening
  • 5 to 7 tablespoon ice water
Put flour, salt, and Crisco in mixing bowl; blend with pastry blender until like corn meal. Add ice water and blend until not dry or too moist. Shape into ball and put on floured pastry board or cover. Roll out with rolling pin, keeping dough circular. Roll out to about 1/8 inch thickness and 2 inches larger than pie pan. Fold in half and put in pie plate with fold in center. Unfold and let it hang over side of pan and fit gently to pie pan. Trim, leaving about 1 1/2 inch overhanging pan. Fold under between pastry and rim of pan. Bring fold to upright position and flute all around with fingers so dough stands up where pinched.

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