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Old-Fashioned Pumpkin Pie
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
This 90 year old recipe for pumpkin pie is the perfect savoury end to your Thanksgiving Dinner. Or Sunday Dinner. Or Tuesday snack....
Course: Dessert
Servings: 2 9-inch Pies
Author: Cristina
Pie Crust (from Sally's Baking Addiction: http://sallysbakingaddiction.com/favorite-homemade-pie-crust/)
  • 2 and 1/2 cups (315 grams) all-purpose flour
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90 grams) unsalted butter, chilled and cubed
  • 3/4 cup (154 grams) vegetable shortening, chilled
  • 1/2 -2/3 cups (120-160 ml) ice water
Pie Filling
  • 4 eggs , slightly beaten
  • 3 1/2 cups canned pumpkin (NOT pumpkin filling!)
  • 1 1/2 cups white sugar
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp cloves
  • 3 cups evaporated milk
  1. To make the crust, please follow these instructions at Sally’s Baking Addiction (http://sallysbakingaddiction.com/favorite-homemade-pie-crust/), she explains it so clearly and her recipe has yet to let me down! It will need to be in the fridge for at least 2 hours, so time accordingly. If you have your own favourite recipe for pie crust, feel free to use that. If you aren't dealing with food allergies, a pre-made pie crust will do in a pinch.
  2. Pre-heat the oven to 425°
  3. In a bowl, slightly beat 4 eggs.
  4. Add canned pumpkin, white sugar, salt, cinnamon, ginger and cloves, and then mix thoroughly.
  5. Pour into pie crust, leaving at least 1/8th of an inch at the top.
  6. Bake at 425° for 15 minutes, and then turn heat down to 350° and bake for 45 minutes.
  7. Serve with whipped cream! Also makes an excellent custard.