ÃÛÌÒÁµÈË

Blue Ribbon Pumpkin Pie

Photo Credit
Brent Hofacker/Shutterstock
Catherine Boeckmann
Yield
Serves 6-8.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes

This recipe won a blue ribbon at the Goshen (Connecticut) Fair—thus the name. The pumpkin pie is nice and firm, not too custardy. It’s a basic pie recipe, but the crust turns out very well. After all, appearance and taste count most at the fair!

Pie Filling

Ingredients
1 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling)
1 cup light cream or evaporated milk
9-inch pie shell, unbaked (recipe follows)
Instructions

Mix sugar, flour, salt, ginger, cinnamon, nutmeg, black pepper, and cloves together. Beat in eggs. Stir in pumpkin and cream.

Pour mixture into pie shell. Bake in a 400°F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.

Flaky Pie Crust Pastry

Ingredients
2 cups flour
1 teaspoon salt
2/3 cup shortening
2 tablespoons butter, melted
5 tablespoons cold water
1 tablespoon vinegar
Instructions

Mix flour and salt. Cut in shortening and butter until mixture is like coarse crumbs. Add water and vinegar, mixing with fork. Form into ball and chill.

Roll out to form 2 crusts. Makes enough for a double-crust pie.

About The Author

Catherine Boeckmann

Catherine Boeckmann loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s ÃÛÌÒÁµÈË found each other. She leads digital content for the ÃÛÌÒÁµÈË website, and is also a certified master gardener in the state of Indiana. Read More from Catherine Boeckmann
 

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Comments

Barbara Burns (not verified)

3 years 11 months ago

I'm 82 years young, and have been making pie crust most of these years! I always had good raves on my pies, so I'm surprised to admit that I saw this recipe and thought I would give it a try. WOW what a surprise!!! this is the very best pie crust I have ever make. So it just goes to show ...you can teach a dog new tricks!! Thank you so much

Thank you for sharing this comment, Barbara! Glad you enjoyed our recipe.  Your curiousity must keep you young! 

Elizabeth (not verified)

4 years 1 month ago

I’ve never considered myself a great cook but I’m sick of store crusts and want to try this crust and pumpkin filling. My question is what type vinegar or does it not matter since it’s not specified? I’m hoping to make a decent crust this year and I need to start practicing.

Hi, Elizabeth. We’re excited to hear you are going to try your hand at a homemade crust! You can use white vinegar, or since this is apple pie, apple cider vinegar would also be a good choice. Happy baking!

Norma (not verified)

4 years 10 months ago

I've had a lot of pie in my 60+ years, but NOTHING comes close to this crust. I've even made a few but this one surpasses them all. Give it a try! It's too darn easy!

Selene (not verified)

5 years 2 months ago

Hello! I'm excited to try this Pumpkin Pie recipe. Not sure about a couple of things though: 1. do I need to bake (and cool) the crust seperately first before I bake the filling? 2. I'm in Germany where we mostly have Hokaido pumpkins. Does anyone have experience using this variety? Thanks for the help!

Hi, Selene. You do not have to bake the pie shell before adding the filling. Hokkaido pumpkins can be used to make cakes, soups, sauces, and pies. Enjoy!

Linda (not verified)

6 years ago

What can be substituted for the shortening?
Coconut oil for a healthier crust?
In the past I've replaced the shortening with more butter and the crust was good. But, any suggestions?

Bob (not verified)

6 years 1 month ago

It says mashed pumpkin...do I cook the pumpkin first?is it the outside and all,or us it just the stringy stuff?iv never made one from scratch before and excited to do so!!!