I picked up a small cooking pumpkin at the store last week thinking that I might make pumpkin muffins or bread. My grandson Dominic told me that he wanted a pumpkin pie instead. I told him that my recipe for Old Fashion Pumpkin Pie was tucked away in my recipe box and that it was buried somewhere in the office. Nothing beats a home made pumpkin pie, he says. I dug out the recipe. He would eat the pie, he said, with a bowl of pasta.
Fresh pumpkin makes the best pies for sure, and it doesn’t take that much longer to make one. For this pie, I roasted the pumpkin in the oven until tender, then I scooped out the soft orange flesh with a spoon. Sometimes, I put the sliced pumpkin in a steamer and soften it. Two cups are what you need to make Old Fashion Pumpkin Pie. While the pumpkin is roasting, we cleaned up the pumpkin seeds to dry and season later in the day. I like to toss the seeds with a little olive oil, sea salt, and a bit of pepper, but everyone here is on a Cajun spice kick. Cajun pumpkin seeds it is!
While the pie was chilling in the fridge, I whipped up heavy cream with a tablespoon of sugar. I asked Dominic if he was ready for a slice of pumpkin pie. I hate pumpkin, he says. I should know that, he says. I should, I thought, After all, he’s just six years old.
Old Fashion Pumpkin Pie Recipe
Ingredients
Pie crust:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 6 tablespoons cold vegetable shortening
- 2 tablespoons ice-cold water
Pie custard:
- 1/2 cup heavy cream
- 1/2 cup evaporated milk
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups fresh pumpkin puree
Whipped cream:
- 1 cup heavy cream
- 1-2 tablespoons sugar
Instructions
- Heat oven to 350 degrees.
- To make the pie crust: Add flour, salt, and shortening in food processor. Pulse once or twice. Add water, a little at a time, and pulse. Dough should be moist. Wrap dough in plastic wrap and refrigerate for about 30 minutes. When ready, roll dough to fit 9-inch pie dish.
- To make the pumpkin puree: Cut pumpkin in half with a serrated knife, and clean out seeds and stringy insides. Slice each half into quarters. Place on a baking sheet and cook for about 20 minutes, or until pumpkin is tender. Cool, then remove pumpkin flesh from skin. Use a hand blender and puree the pumpkin until completely smooth.
- To make the custard: Heat cream and milk in a small saucepan until mixture begins to bubble. Remove from heat and cool.
- Combine the sugars, cinnamon, ginger, cloves, and salt in a small bowl. Beat eggs in a large mixing bowl until foamy. Beat in sugar and spice mixture until thick and smooth. Beat in pumpkin, then the cream mixture. The custard will be a very thin liquid.
- Pour the pumpkin custard in pie shell and bake until the filling is set and the crust is golden brown, about 50-55 minutes. Remove from oven and cool. Refrigerate until chilled through.
- To make the cream topping: Add 1-2 tablespoons sugar to 1 cup of heavy cream to a small mixing bowl. Beat on high speed until cream is thick. Dollop about a tablespoon on top of each slice of pie.
Recipe Notes
The recipe calls for a 1/2 teaspoon of allspice, but I do not use it.
I shared this recipe at some of these amazing parties.
My Urban Family says
September 25, 2015 at 9:24 AMThat pie looks so good and I usually don’t like pumpkin either. The parts about your grandson cracked me up 🙂
Annamaria @ Bakewell Junction says
September 25, 2015 at 5:58 PMI tried making a pumpkin pie last year but it was a flop. I’ll try your recipe.
Annamaria
Theresa @DearCreatives says
September 27, 2015 at 3:10 AMLooks so good. Last year I made a cheesecake pumpkin pie. But, you have me wanting to try this one. Pinned & shared. Thanks for joining the Inspiration Spotlight party. See you again soon.
Rebeckah says
September 27, 2015 at 11:00 AMI love pumpkin pie! Now I am dying to try your recipe. Thanks for sharing it. 😀
Carol Bray says
September 30, 2015 at 8:51 AMI’m so happy to see someone else who bakes pumpkin pies with real pumpkins! That’s the way my mother made it and now I do the same. Two of my daughters-in-law had me show them how to make this from scratch, and now they’re carrying on the tradition. I’ll be sharing mine sometime in October.
Kathy says
September 30, 2015 at 2:16 PMI love pumpkin pie. When my children were little I would make 10 or more at a time and freeze them. It was our favorite breakfast in the Fall. Thank you for sharing at the Recipe Swap.
JESS44903 says
September 30, 2015 at 11:23 PMI’ve never made a pumpkin pie…but I might try now! YUM!
Thanks for joining Cooking and Crafting with J & J!
bj says
October 1, 2015 at 2:36 PMI’ve made a room full of pumpkin pies (I’m very olden) but have never used fresh pumpkin. We love pumpkin pies with real whipped cream but I don’t care for pumpkin cake or muffins or bread…just pie. 🙂
and probably most 6 yr olds don’t like pumpkin…LOL
Here from Miz Helen
momssmallvictories says
October 1, 2015 at 8:16 PMYum, I’ve never made a pumpkin pie but my middle son said he wanted us to try this year, we’ll have to give this one a whirl. Thanks for sharing with Small Victories Sunday Linkup. Pinning to our linkup board and hope you found some great posts to visit this week!
Michelle James says
October 1, 2015 at 9:53 PMThis is a smart grandson you have! I love a good old fashioned pumpkin pie. Thanks for sharing at #HomeMattersParty
threekidsandafishc says
October 3, 2015 at 10:16 PMMy hubby would love this!! Thank you, thank you so much for sharing this delicious dish on Making Memories Mondays!! I am so glad that you came!
Cathy
Lou Lou Girls says
October 4, 2015 at 4:20 PMI’m licking my lips right now! Looks so good! Pinned and tweeted. We truly appreciate you taking the time to be a part of our party. Please stop by and party with us again. The party starts Monday at 7 pm and ends on Friday at 7 pm. Happy Sunday! Lou Lou Girls
Jann Olson says
October 5, 2015 at 3:48 PMI’ve never made one from fresh pumpkin, I bet it is the best! I made 4 pies on Friday, but no pumpkin. Two pecan and two coconut cream. Thanks for sharing with SYC.
hugs,
Jann
bunsinmyoven says
October 5, 2015 at 8:04 PMLove this classic recipe! Thanks for linking up with What’s Cookin’ Wednesday!
April J Harris (@apriljharris) says
October 6, 2015 at 4:41 AMYour post really made me smile! Dominic sounds like a real cutie! I also like the sound of your Cajun pumpkin seeds. My late Dad always used to roast pumpkin seeds and I loved them. I also think your pumpkin pie looks wonderful – there really is nothing like an old fashioned pumpkin pie. Thank you for bringing this post to the Hearth and Soul Hop, Sherry. Sharing!
Elaine says
October 6, 2015 at 9:56 AMTis the season!! Looks Yummy!! Thanks for linking up on My 2 favorite Things on Thursday!! Hope to see you again this week!! Pinned!
Miz Helen says
October 7, 2015 at 9:50 AMYour Old Fashion Pumpkin Pie looks fabulous, we will love it! Thanks so much for sharing with Full Plate Thursday and have a great day!
Come Back Soon,
Miz Helen
Tornadough Alli says
October 7, 2015 at 10:11 PMYum, don’t you just love those good old fashioned recipes! They are always the best! I love that you made this with an actual pumpkin, I don’t know if I’d be daring enough to do that but you know what, heck I might as well try! Thank’s for sharing with us at #ThrowbackThursday and hope to see you again this week!
CJ Huang says
October 9, 2015 at 7:17 AMI’m loving your grandson’s comments! Old fashioned recipes are some of the best. 🙂 Thanks for stopping by and sharing this recipe with us – you’re featured this week on Five Friday Finds! I’m looking forward to checking out your recipe this week. 🙂
Winnie says
October 16, 2015 at 2:31 AMIt’s a wonderful pie! It’s morning here now, and if I could I’d eat a huge slice of it for breakfast 🙂