November 9, 2015

Traditional Pumpkin Pie

This post may contain affiliate links, which means I may receive a commission if you make a purchase using these links. As an Amazon Associate, and a King Arthur Baking affiliate, I earn from qualifying purchases.

Jump to Recipe - Print Recipe

This Traditional Pumpkin Pie recipe is one we make every year around Thanksgiving. It has been adapted from my mom’s recipe in that I add more salt to our crust and cloves to the pumpkin filling.

(Post modified on 10/27/23.)

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!

More Pumpkin Recipes to Try

Ingredients to Make Traditional Pumpkin Pie

(See the full recipe at the bottom of this post.)

Pastry Crust

all-purpose flour
salt
vegetable shortening
cold water

Filling

large eggs (2 of them)
pumpkin puree
granulated sugar
salt
ground cinnamon
freshly ground ginger
ground cloves
evaporated milk

Freshly Whipped Cream

cold heavy whipping cream
powdered sugar
pure vanilla extract

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 ground ginger in the recipe. 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.

Instructions for Making This Recipe

Preheat oven to 425 degrees. Gather all your ingredients so that you have everything close at hand.

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 ground ginger, ground cloves, and evaporated milk. Mix until thoroughly combined. Pour the filling into the prepared pie shell.

Bake at 425 degrees on a lower baking rack for 15 minutes and then decrease oven temperature to 350 degrees. 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, 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.

This recipe will serve 8 people.

See more Pie Recipes Here. View more Pumpkin Recipes Here. See Dessert Ideas Here.