Old Fashion Pumpkin Pie

Old Fashion Pumpkin Pie Recipe

Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Servings: 10
Author: Olives-n-Okra
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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


  • 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.


The recipe calls for a 1/2 teaspoon of allspice, but I do not use it.