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

<a title="View user profile." href="/author/editors">The Editors</a> Fri, 10/26/2018 - 16:07

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.

 <span>Lisa</span> Fri, 10/27/2017 - 08:48
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.
<span>Deborah</span> Fri, 10/06/2017 - 11:07
What does make enough for a double crust pie mean... (never baked a pie) thank you for explanation.
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 10/06/2017 - 13:54

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!

 <span>Laura</span> Sat, 10/28/2017 - 14:06
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!
<span>Rich</span> Mon, 01/23/2017 - 12:44
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.
<span>Carol Dohm</span> Sat, 10/15/2016 - 02:37
bake at what temp for how long?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 10/17/2016 - 12:04

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!

 <span>Brad</span> Sun, 10/09/2016 - 17:56
What kind of pepper do you use? ie, red, black, green, cayenne, chile, tellicherry?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 10/17/2016 - 12:01

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