Pumpkin Pie

  • Serves

    makes 9" Pie


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


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


Step 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.

Step 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.

Step 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.

Step 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.

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