Tonia’s Pumpkin Pie

Tonia brings you her family’s take on classic pumpkin pie. Share her Thanksgiving family tradition with this simple recipe.

Tonia’s Pumpkin Pie

Piecrust

Mix flour, shortening, water, salt, and sugar. Do not over mix; form into ball and cover with plastic wrap, then refrigerate for 20 minutes.

Filling

Preheat oven to 450°F. Peel and cut fresh pumpkin into 1-inch cubes. Boil pumpkin 8–10 minutes until soft. Drain, then squeeze all liquid out with cheesecloth or a dish towel.

Combine with an electric mixer; pumpkin, sugar, salt, spices, eggs, and milks.

Roll crust, then place into a 9-inch pie plate. Pour filling into uncooked piecrust. Bake at 450°F for 10 minutes, then at 325°F for 1 1/2 hours until pie is set. Allow pie to cool completely before serving.

Whipped topping

Blend in a mixer 1 pint of heavy whipping cream, 1 tablespoon vanilla extract, and 2 tablespoons sugar. Mix with an electric mixer; with wire whisk attachment until cream has formed soft peaks. Serve a dollop on each slice of pie.

Ingredients

For piecrust (Recipe makes enough for 2 pies)

  • 5 1/2 cups flour

  • 16 oz shortening

  • 1/2 cup water

  • 2 teaspoons kosher salt

  • 2 teaspoons sugar

For filling

  • 1 small pumpkin, about 1 1/2 cups, cooked

  • 3/4 cup sugar

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 3 slightly beaten eggs

  • 1 1/4 cups milk

  • 3/4 cup evaporated milk (6 oz)

For topping

  • 1 pint heavy whipping cream

  • 1 tablespoon vanilla extract

  • 2 tablespoons sugar

Instructions

Piecrust

Mix flour, shortening, water, salt, and sugar. Do not over mix; form into ball and cover with plastic wrap, then refrigerate for 20 minutes.

Filling

Preheat oven to 450°F. Peel and cut fresh pumpkin into 1-inch cubes. Boil pumpkin 8–10 minutes until soft. Drain, then squeeze all liquid out with cheesecloth or a dish towel.

Combine with an electric mixer; pumpkin, sugar, salt, spices, eggs, and milks.

Roll crust, then place into a 9-inch pie plate. Pour filling into uncooked piecrust. Bake at 450°F for 10 minutes, then at 325°F for 1 1/2 hours until pie is set. Allow pie to cool completely before serving.

Whipped topping

Blend in a mixer 1 pint of heavy whipping cream, 1 tablespoon vanilla extract, and 2 tablespoons sugar. Mix with an electric mixer; with wire whisk attachment until cream has formed soft peaks. Serve a dollop on each slice of pie.