Traditional Pumpkin Pie
Total TimePrep: 20 min. Bake: 50 min. + chilling
Makes2 pies (8 servings each)
This pie was easy to make and really good. The three hours cooling in the refrigerator did make it more like a custard.
This turned out great I made it for Thanksgiving and I froze the second one for to save time at Christmas. I also used my own crust but the filling turned out great and was easy to make.
I recall making this recipe and I was very pleased with the results. What I had done was use my own standard recipe for pie crust for a 2 crust pie, but dividing it between 2 pie pans!I used: 2 cups all-purpose flour, 1 tsp. salt, 1 cup vegetable shortening, 4 to 6 Tbsp. cold water-I added just enough water to hold the dough together after cutting in the shortening!Other than that, I'd used 1/2 brown and 1/2 granulated sugar. The rest of the filling I'd kept as is. I'd prepared these pies 11/25/14 for Thanksgiving Day! This is an excellent way to get 2 pies out of 1 recipe! delowenstein
My first attempt at homemade Pumpkin pie. Easy to make and delicious. The recipe states that it makes 2 pies so I just used 2 standard size crusts and it came out perfect.
The only pumpkin pie I use, I add extra spice, skip the ginger and add pumpkin pie spice. Always delicious. Use deep dish pie pan
I love traditional pumpkin pie! I added a little more spice ( allspice and a little more nutmeg ) as well as molasses to my pie ( have been for years )! has been a request for dessert since my mom taught me!
My spouse would never eat pumpkin pie until I made this one.
the pie was very good, BUT....Your recipe needs to be more clear on the crust size. YOU MUST BUY OR MAKE DEEP DISH CRUSTS....was very upset when I made this for Thanksgiving. no where does it read deep dish, So I got the reg. size, soooo much filling left over, had to make a special trip to the market for another crust, not happy...