Granny's (Secret) Pumpkin Pie Recipe! 4th Generation

pie crust

🥗Healthier: whole grain crust

💰Cheaper: store-bought crust

Whole grain crust is more nutritious, while store-bought is budget-friendly.

sugar

🥗Healthier: honey or maple syrup

💰Cheaper: brown sugar

Honey or maple syrup can be healthier, while brown sugar is often cheaper.

Start by making the pie crust for the pumpkin pie.

Combine 2 and 1/2 cups of flour with 1 teaspoon of salt in a bowl.

Cut 1 cup of cold butter into cubes and mix it into the flour and salt using your hands until it resembles cornmeal.

Add ice water 1 to 2 tablespoons at a time until the mixture forms a dry crumbly dough ball, being careful not to over-wet it.

Split the dough in half, wrap one half for the pumpkin pie, and refrigerate for about 30 minutes.

Roll out the pie crust between two pieces of waxed parchment paper to about 13 inches in diameter.

Transfer the rolled-out pie crust into the pie plate, adjusting as necessary for a clean edge.

For the pumpkin filling, combine 2 cups of homegrown pumpkin (or 1 can) with 1/2 cup of butter cut into chunks, and mix until blended.

Add 3 eggs, 1 and 1/2 teaspoons of vanilla, and 2 cups of sugar to the mixture.

Pour in 1/2 cup of half and half, 1/4 teaspoon of cinnamon, 1/2 teaspoon of ginger, and 3/4 teaspoon of salt, then mix until incorporated.

Preheat the oven to 350°F (175°C).

Pour the pumpkin mixture into the prepared pie crust.

Bake the pie for 70 minutes, watching for bubbling butter on top as an indicator of doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens