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Blue Ribbon Pumpkin Pie

Image 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 loves nature, stargazing, and gardening so it’s not surprising that she and The Old Farmer’s Almanac found each other. She leads digital content for the Almanac website, and is also a certified master gardener in the state of Indiana.

Read more from Catherine Boeckmann

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Comments

<span>Gaëna Da Sylva</span> Fri, 10/14/2016 - 08:20
It is the recipe I have been cooking for ages... And it is absolutely delicious. The pepper is ground black pepper.
<span>P_Brezenski</span> Sun, 09/27/2015 - 17:25
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!
<span>Sally P</span> Wed, 09/02/2015 - 16:25
The link for Apple Pie yielded this recipe for pumpkin pie.
<span>Sally P</span> Wed, 09/02/2015 - 16:25
The link for Apple Pie yielded this recipe for pumpkin pie.
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 09/03/2015 - 07:30

Hi Sally, We apologize. We fixed the likn on the page. Here is the Apple Pie recipe: www.almanac.com/recipe/perfect-apple-pie

 <span>Nursecet1</span> Sun, 10/26/2014 - 12:31
There's not enough pumpkins to cut up for this recipe.... I could cook one everyday, it is so delicious!!!!!!
<span>Wendy Hutt</span> Fri, 10/11/2013 - 12:55
Why do you use vinegar in you pastry. Never heard of that before
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 10/15/2013 - 09:10
This is an old-time trick to make piecrust flakier.
<span>Dolores Lake</span> Sat, 10/06/2012 - 12:46
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.
<span>Ccmartin</span> Tue, 10/12/2010 - 11:10
I want to read the other comments, but there is no link to them. What am I not seeing???