Vegetable Shortening Archives - Country at Heart Recipes

Traditional Pumpkin Pie

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 updated with new photos on 11/15/21)

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.

Ingredients to Make Traditional Pumpkin Pie

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. 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.

Traditional Pumpkin Pie

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 and fresh ginger to the pumpkin filling.

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Course: Dessert

Cuisine: American

Keyword: Fresh Whipping Cream, Holiday Baking, Pumpkin Puree, Thanksgiving Dinner, Vegetable Shortening

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 35 minutes

Servings:

Equipment

Blending Fork

Glass Pie Plates

Glass Measuring Cups

Rubber Spatula

Ingredients

Pastry Crust:

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable shortening + 2 tablespoons
1/4 cup cold water

Filling:

2 large eggs slightly beaten
15 oz pumpkin puree
3/4 cups granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground ginger
1/4 teaspoon ground cloves
12 oz. evaporated milk

Fresh Whipping Cream:

1 cup heavy whipping cream cold
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Instructions

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

To Make the Pastry Crust:

In a small bowl, mix together the all-purpose flour and salt.
Using a blending fork, cut in shortening until resembles small coarse crumbs.
Add half water, mix dough, and then add remaining water and mix until dough forms a ball.
Roll out pie dough onto floured surface the size of your pie plate. Transfer to plate and crimp edges. Set aside.

To Make the Filling:

In a large mixing bowl, mix all filling ingredients together until thoroughly combined. Pour into prepared pie shell.
Bake at 425 degrees on 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 center that comes out clean.
Cool on wire rack.

To Make Freshly Whipped Cream:

To 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.
Serve pumpkin pie with freshly whipped cream. Serves 8.