Blue Ribbon Pumpkin Pie

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

This Blue Ribbon Pumpkin Pie 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 all-purpose flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
3 eggs
1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling)
1 cup light cream or evaporated milk
9-inch unbaked piecrust (recipe follows)

Instructions

  1. Preheat oven to 400°F.
  2. In a bowl, combine sugar, flour, salt, ginger, cinnamon, nutmeg, pepper, and cloves. Beat in eggs. Stir in pumpkin and cream.
  3. Pour mixture into pie shell. Bake for 50 minutes, or until a knife inserted into the center comes out clean.
  4. Cool completely before serving.

Flaky Pie Crust Pastry

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

Instructions

  1. In a bowl, combine flour and salt. Cut in shortening and butter until mixture is like coarse crumbs.
  2. Add water and vinegar, mixing with a fork. Form into ball and chill.
  3. Roll out to form 2 crusts. Makes enough for a double-crust pie.

About The Author
Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann is the Executive Digital Editor of Almanac.com, the website companion of The Old Farmer's Almanac. She covers gardening, plants, pest control, soil composition, seasonal and moon c...
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Comments

<span>Barbara Burns</span> Sun, 12/20/2020 - 20:02
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
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 12/22/2020 - 11:51

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

 <span>Elizabeth</span> Wed, 10/07/2020 - 12:55
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.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 10/07/2020 - 14:46

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!

 <span>Norma</span> Tue, 12/31/2019 - 21:57
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!
<span>Selene</span> Tue, 09/17/2019 - 17:40
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!
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 09/18/2019 - 15:44

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!

 <span>Linda</span> Thu, 10/25/2018 - 22:51
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?
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 10/26/2018 - 16:10

You can sub in butter for the shortening, it will just have a slightly different taste and texture.

 <span>Bob</span> Mon, 10/22/2018 - 15:03
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!!!