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Pumpkin pie is a traditional North American sweet dessert, baked during the autumn and early winter—especially for Thanksgiving Day and Christmas celebrations.

Try our easy-to-bake Basic Pumpkin Pie recipe to delight your family and friends this holiday season!

Prep & Cook Time: 99 min
Yields: 6-8 servings

INGREDIENTS

•  1-1/2 cups flour
•  1/4 tsp. salt
•  1/2 cup vegetable shortening, chilled
•  1 1-1/2 – 2 lb. fresh pie pumpkin
•  2/3 cup sugar
•  1 tsp. ground cinnamon
•  1/4 tsp. ground ginger
•  Pinch ground cloves
•  1-1/2 cups evaporated milk
•  2 eggs, lightly beaten
•  1/2 tsp. salt

DIRECTIONS

1.  For pastry, sift flour and salt together in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse meal. Add up to 5 tbsp. ice water as needed, 1 tbsp. at a time, mixing until dough holds together. Form into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

2.   For filling, cut pumpkin into large pieces, discarding seeds and pith. Fit a large pot with a steaming rack, add enough water to come just up to (but not over) the rack, and bring to a boil over high heat. Place pumpkin on rack, cover, and steam until pulp is soft, about 30 minutes. Cool, then scrape pulp from skin into a food processor and purée. Add sugar, cinnamon, ginger, cloves, milk, eggs, and salt and pulse until mixture is very smooth.

3.   Preheat oven to 425°. Roll out dough into a 12″ round on a floured surface, then ease into a 9″ pie pan. Trim edges, allowing a 1/2″ overhang, then fold edge under and crimp or flute. Fill with pumpkin filling and bake for 15 minutes, then reduce heat to 350° and continue baking until filling is set, 30 – 40 minutes.

NOTES

Allow to cool before serving. Enjoy!