Traditional Pumpkin Pie

My husband is not a big fan of pumpkin, so I only make this recipe once or twice a year, but I always enjoy it. It just doesn’t seem like Thanksgiving without pumpkin pie. Thankfully, our sons-in-law enjoy it, too, so I’m not eating it alone. 

I like to make this with our family pastry dough recipe, which I use for all of my pies. It’s wonderfully flaky and delicious, and always turns out good. Our daughters have continued our family tradition by using this tried and true recipe for their pies, too. Try it and see what you think!

Ingredients for Traditional Pumpkin Pie

(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)

A Note About Ingredients

When shopping for pumpkin puree, many folks insist on buying Libby brand, but I’ve found that I prefer the final results (taste and texture) that I get from the less expensive store brands. I’ve even tried making my own pumpkin puree from fresh pumpkins, and that works well, too. So, don’t be afraid to use store brands when it comes to pumpkin puree. 

When it comes to ginger, even though the amount is small, I like using freshly grated ginger in the recipe, when possible. It just brings out a bit more freshness to the filling. 

And finally, regarding evaporated milk. I have substituted half and half for the evaporated milk, which works fine. But I do think the evaporated milk gives the filling a little more flavor.

Make the Pastry Crust

In a small bowl, mix together the all-purpose flour and salt.

Using a blending fork, cut in shortening until it resembles small coarse crumbs.

Add half of the water. Mix the dough, and then add the remaining water. Mix until dough forms a ball.

On a floured surface, roll out pie dough to the size of your pie plate. Transfer to the plate and crimp edges. Set aside until ready to use.

Prepare the Filling

In a large mixing bowl, combine the large eggs, pumpkin puree, granulated sugar, salt, ground cinnamon, freshly grated ginger root, ground cloves, and evaporated milk. Mix until thoroughly combined. Pour the filling into the prepared pie shell.

When working with fresh ginger root, an easy way to peel it is to use the back edge of a spoon to scrape away the thick skin. In my opinion, this works better than a vegetable peeler (and is safer, too). Then, when you have enough area cleaned off, simply use a fine-edge grater and grate the required ginger needed for your recipe. Once you’re done, place the ginger root in a plastic freezer bag and store in the freezer until you need it again. I’ve also found that frozen ginger root peels even easier than fresh.

Bake in preheated 425°F oven on a lower baking rack for 15 minutes and then decrease oven temperature to 350°F. Bake an additional 40-50 minutes, until center of pie is set. Test with a knife inserted into the center of the pie that comes out clean.

Cool on wire rack. If desired, cover and refrigerate at least 4 hours before serving. Serve with freshly whipped cream.

Make Freshly Whipped Cream

Using a large mixing bowl and whisk attachment, combine cold heavy whipping cream, powdered sugar, cornstarch (optional), and pure vanilla extract.

Mix on high speed until medium peaks form, 1-2 minutes. Be careful not to overmix as your cream may become curdled or gritty. You want the cream to be soft and billowy, which is the perfect consistency for dessert toppings. 

Refrigerate freshly made whipped cream in a covered container for up to 3 days, or even longer if properly stabilized.

Serve Traditional Pumpkin Pie with dollops of freshly whipped cream. This recipe will serve 8 people. 

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