Recipe: Pumpkin Pie

Mira Clayborn, Layout Editor

This month we are making a classic pumpkin pie! Enjoy!


For the crust:

1-1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife

1 tablespoon sugar

1/2 teaspoon salt

1/8 teaspoon baking powder

6 tablespoons cold unsalted butter, sliced into 1/4-inch pieces

3 tablespoons cold vegetable shortening, in 4 pieces

4 tablespoons ice cold water


For the filling:

1 (15-oz) can pumpkin (about 1-3/4 cups)

1 large egg

3 large eggs yolks

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground black pepper

1-1/4 cups evaporated milk



For the crust:

  1. Combine the flour, sugar, salt and baking powder in the bowl of a food processor fitted with the metal blade. 
  2. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-size clumps of butter and shortening within. 
  3. Add half of the water and pulse a few times to incorporate. Add the remaining water and pulse until the mixture is just evenly moistened and very crumbly. It will not come together into a mass — that’s okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc — don’t worry if the edges crack — and wrap it in plastic. 
  4. Refrigerate for at least 45 minutes to rest.
  5. Preheat the oven to 375°F. 
  6. Remove the pie crust from the freezer and place on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it about halfway full with dried beans or pie weights. 
  7. Bake for 20 minutes. Take the crust out of the oven; remove the parchment paper and beans/pie weights and tent the edges with a few strips of foil folded in half lengthwise. This will protect the edges from getting too dark. Bake for another 20 minutes, until the dough is dry and golden. Don’t worry if the bottom puffs up; just press it down gently with a flat spatula, such as a pancake turner, taking care not to puncture it. Remove the foil but don’t throw it away; you may need it again.
  8. Reduce the oven temperature to 325°F.


For the filling:

  1. Whisk together all of the ingredients in a large bowl. Pour the filling into the pre-baked crust.
  2. Bake the pie for 50 to 60 minutes, until the filling is just set. It should look dry around the edges and the center should jiggle just slightly if you nudge the pan. Keep a close eye on the pie as it bakes; if ever the crust looks like it’s browning too quickly, tent the edges again with the foil strips. 
  3. Cool the pie on a rack (leave it on the baking sheet) to room temperature, a few hours. Slice or refrigerate until ready to serve.


Note: If you have store-bought crust follow the directions for blind baking on the box.