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

Gaëna da Sylva (not verified)

8 years 1 month ago

It is the recipe I have been cooking for ages... And it is absolutely delicious. The pepper is ground black pepper.

Sally P (not verified)

9 years 2 months ago

The link for Apple Pie yielded this recipe for pumpkin pie.

p_brezenski (not verified)

9 years 1 month ago

Best pumpkin pie recipe I've tried! This is the recipe I'm going to use from now on. It's gonna wow em at the Holidays!

Sally P (not verified)

9 years 2 months ago

The link for Apple Pie yielded this recipe for pumpkin pie.

Hi Sally, We apologize. We fixed the likn on the page. Here is the Apple Pie recipe: www.almanac.com/recipe/perfect-apple-pie

nursecet1 (not verified)

10 years 1 month ago

There's not enough pumpkins to cut up for this recipe.... I could cook one everyday, it is so delicious!!!!!!

Wendy Hutt (not verified)

11 years 1 month ago

Why do you use vinegar in you pastry. Never heard of that before

Dolores Lake (not verified)

12 years 1 month ago

Thank for your help new at making scratch
pumpkin pie always used canned. Hope is taste as good as it sounds .
Blessings and Happy Thankgiving to you all!
Doores L.

ccmartin (not verified)

14 years 1 month ago

I want to read the other comments, but there is no link to them. What am I not seeing???