Traditional Pumpkin Pie Recipe

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Traditional Pumpkin Pie Recipe
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Cook Time
40 min
Cook Time
40 min
  1. 2 cups all-purpose flour
  2. 3/4 teaspoon salt
  3. 2/3 cup shortening
  4. 4 to 6 tablespoons cold water
  1. 6 Eggland's Best Eggs
  2. 1 can (29 ounces) solid-pack pumpkin
  3. 2 cups packed brown sugar
  4. 2 teaspoons ground cinnamon
  5. 1 teaspoon salt
  6. 1/2 teaspoon each ground cloves, nutmeg and ginger
  7. 2 cups evaporated milk
  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges.
  2. For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into pastry shells.
  3. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 2 pies (6-8 servings each).
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