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Pumpkin Pie

The BEST Pumpkin Pie Recipe

Ingredients

FOR THE PIE FILLING:

  • 1 15 ounce can of Pumpkin
  • 1 cup of sugar
  • 2 teaspoons of cinnamon
  • 1/4 teaspoon of salt
  • 2 large eggs
  • 1 1/2 cups of half n half

FOR THE CRUST:

  • 5 cups of all purpose flour
  • 1 teaspoon of salt
  • 2 cups of Crisco
  • 1 egg
  • 1 teaspoon of white vinegar
  • 1 heaping teaspoon of sugar
  • bottled water

Instructions

  1. Start by making the crust: In a large bowl, mix the flour, salt, sugar, and Crisco, and cut the Crisco into the flour mixture with a pastry cutter, (like you would with any pie crusuntil it resembles pea size pieces. Add the Egg to a 1 cup measuring cup, and beat it with a fork until it's light colored and frothy. Add the white vinegar to the egg, and stir. Fill the measuring cup with water, stir, and pour into the flour mixture. Mix the flour and egg mixture, until a ball forms. You can use your hands to do this, or a large spoon. You may need to sprinkle with a small amount of flour if the pie crust is too sticky. Place the ball of crust on a large piece of parchment paper, and roll with a flour covered rolling pin, until your crust is large enough to fit in your pie pan, and come up the edges with enough to crimp; you'll want about to roll your crust about three or four inches bigger than your pie pan. If the crust sticks to your rolling pin, sprinkle a little more flour on the crust. Once the crust is rolled, turn in into your pie pan while it's still on the parchment paper, and remove paper, leaving crust in pie pan. Smooth your crust into the pan with your fingers, making sure there are no tears in the crust. Trim off rough edges, but leave enough to put a nice crimped edge around the top of your crust/pan. Crimp the edges with fingers, and set aside. This recipe makes approximately 4, 9 inch pie crusts.
  2. FOR THE FILLING: In a large mixing bowl of a stand mixer, add the Pumpkin, sugar, cinnamon, and salt, and mix until all ingredients are blended. Add the eggs, and blend well. Add the half n half, and mix until filling is completely blended. Pour filling into prepared pie crust, and bake at 425 for 20 minutes, then reduce the oven temperature to 350, and bake for another 45 minutes, or until a knife inserted in the center comes out clean. When the pie is done, remove from oven to a wire rack to cool. When pie is completely cool, serve immediately, topped with whipped cream. If you're making the pie ahead, cover with waxed paper and them Aluminum foil, and refrigerate until time to serve. Enjoy!

Recipe Notes

For the decorative leaves, and acorns; Follow the link to purchase the 'FALL PIE CRUST CUTTERS' if you choose. If you do want to decorate the pie with the pie crust leaves and acorns, these cutters make it so easy to do. You simply roll out your crust on parchment paper to about 1/4 thick, and with the cutters, press the cutter down onto the crust, and then push the leaf, or acorn out with the little button on top, onto a parchment lined cookie sheet, until you have as many as you want. Bake the decorative leaves and acorns at 350 for about 10 - 12 minutes, or until golden in color. These burn really fast, so you have to watch them while in the oven. You can also sprinkle them with colored sugars, or cinnamon sugar before baking for a little extra touch. You can make a whole tray of these with the colored sugars or cinnamon sugar, or dip them in chocolate after baking for a pretty tray on your dessert table. Butter the leaves or acorns with melted butter when they come out of the oven if you don't sprinkle with sugars.

The Pie Filling recipe makes one 9 inch pie - double the recipe for 2 pies, triple it for 3.
The Crust recipe will make enough crust for 4 single rolled pies - the crust makes plenty to cut out the leaves and acorns to decorate your pie(s).

One pie serves 8