Pumpkin Pie

SAVEUR consulting editor Marion Cunningham has spent years tinkering with her pumpkin pie recipe. This is her latest version.

Pumpkin Pie Pumpkin Pie
Our best recipe for simple pumpkin pie made with a fresh pumpkin filling.
Yield: makes 9" Pie

For the Filling

  • 1 1¾ lb. fresh pie pumpkin
  • ⅔ cups sugar
  • ¼ tsp. ground cinnamon
  • Pinch ground cloves
  • 1½ cups evaporated milk
  • 2 eggs, lightly beaten
  • ½ tsp. salt

For the Pastry

  • 1½ cups flour
  • ¼ tsp. salt
  • ½ cups shortening, chilled


  1. Cut pumpkin into large pieces, discarding seeds and pith. Fill a large pot, fitted with a steaming rack, with about 2 quarts water, and bring to a boil over high heat. Place pumpkin on rack, cover, and steam until pulp is soft, about 30 minutes. Cool and scrape pulp from skin into a food processor and puree until smooth. Stir in sugar, cinnamon, ginger, cloves, milk, eggs, and salt.
  2. For crust, combine flour and salt in a large bowl. Cut in shortening with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Add 3-4 tbsp. water, 1 tbsp. at a time; mix until dough holds together. Form into a ball; wrap in plastic. Refrigerate for 1 hour.
  3. Preheat oven to 425°. Roll dough into a 12″ round on a floured surface, then ease into a 9″ pie pan. Trim edges, allowing a 1⁄2″ overhang, then fold and crimp. Fill and bake for 15 minutes, then reduce heat to 350° and continue baking until filling is set, 30-40 minutes. Cool before serving.
  4. Variation—Substitute 1 1⁄2 cups canned pumpkin for fresh in step 1, above, but increase cinnamon to 1 1⁄2 tsp., ginger to 1⁄2 tsp., and cloves to 1⁄4 tsp.