Blue Ribbon Pumpkin Pie

Recipe for Blue Ribbon Pumpkin Pie
Brent Hofacker/shutterstock

Pie Filling


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)


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


Serves 6-8.

Reader Comments

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Pie Crust

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 can teach a dog new tricks!! Thank you so much

Pie crust

The Editors's picture

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

Type of vinegar

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.

what kind of vinegar to use in pie crust

The Editors's picture

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!

Best crust ever!

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!

Bake the crust first?

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!

how to make pumpkin pie

The Editors's picture

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!

Blue ribbon pumpkin pie

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?

butter or shortening for pie crust

The Editors's picture

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

It says mashed I

It says mashed 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!!!

how to cook pumpkin

The Editors's picture

Hi, Bob. We’re thrilled for you to be creating your first “from scratch” pie. Here you will find information on how to cook pumpkin: pumpkin. Alternately, you can buy canned, pureed pumpkin at the grocery store.

For the crust, flour, salt,

For the crust, flour, salt, water and butter flavored Crisco.. The brand of shortening makes a difference.! Nothing else is needed for a basic crust. Check the label on the container for the proportions. I have won many contests with this combination.

What does make enough for a

What does make enough for a double crust pie mean... (never baked a pie) thank you for explanation.

Hi, Deborah. The Flaky Pie

The Editors's picture

Hi, Deborah. The Flaky Pie Crust recipe makes enough for a pie with a bottom and top crust. Some pies just have a bottom crust. Good luck with your first attempt at pie!

To Deborah: Most pumpkin pie

To Deborah: Most pumpkin pie recipes are written for baking two pies at once, (such as the famous Libby's canned pumpkin label recipe)... I think it is an old tradition- it is the only way I've ever known. Baking one at a time is unheard of in my family. So, as for the crust, since this isn't a top & bottom crust fruit pie - you have enough crust to divide for 2 pumpkin pies! One for family & friends to devour, and one for you to keep all for yourself! Have fun & Happy Autumn!

Very similar to a recipe I've

Very similar to a recipe I've used for years. Mine used less ginger. I'll have to try this.
Another pepper??? comment: not sure about that. I've used a bit more cream, less sugar.
I've always baked 450 for 15 min, then 320 til done.

pumpkin pie recipe

bake at what temp for how long?

What temp? How long?

The Editors's picture

Hi, Carol, Notice in the “Instructions,” you bake this pie in a 400 degree F oven for 50 minutes, or until a knife inserted into the center comes out clean.

All the best!


What kind of pepper do you use? ie, red, black, green, cayenne, chile, tellicherry?

It is the recipe I have been

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

Pick a pepper...

The Editors's picture

That would be “freshly ground black pepper,” Brad. Hope you like it!

Best pumpkin pie recipe I've

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!

The link for Apple Pie

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

The link for Apple Pie

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

Hi Sally, We apologize. We

The Editors's picture

Hi Sally, We apologize. We fixed the likn on the page. Here is the Apple Pie recipe:

There's not enough pumpkins

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

Why do you use vinegar in you

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

This is an old-time trick to

The Editors's picture

This is an old-time trick to make piecrust flakier.

Thank for your help new at

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.

I want to read the other

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