Real Recipes From Real Home Cooks ®

pumpkin pie

(4 ratings)
Blue Ribbon Recipe by
Malinda Coletta
North Providence, RI

This recipe uses sweetened condensed milk and gives a richness not achieved with evaporated milk - the standard recipe. The pie crust is flaky and firm! YUMMO!

Blue Ribbon Recipe

If you've never made a homemade pumpkin pie, this is a great recipe to try. Flaky and easy to make, the pie crust is perfect. The creamy filling isn't only easy to prepare but it also has the right balance of sweetness and spices. Pumpkin pie spice isn't used in this recipe. Malinda's spices are a little heavier on cinnamon than nutmeg which we loved. A creamy pumpkin pie for the holiday season.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 10 serving(s)
prep time 15 Min
cook time 55 Min

Ingredients For pumpkin pie

  • 3 oz
    butter frozen (6 tablespoons)
  • 1 oz
    lard frozen (2 tablespoons)
  • 6 oz
    all-purpose flour
  • 1/2 tsp
  • 4 Tbsp
    ice water
  • 15 oz
    pumpkin canned (2 cups)
  • 14 oz
    sweetened condensed milk (1 can)
  • 2 lg
  • 1 Tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/2 tsp

How To Make pumpkin pie

  • Frozen lard and butter cut into pieces.
    Place butter and lard in the freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
  • Pulsing lard and butter with flour in a food processor.
    In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times.
  • Slowly adding ice water.
    Remove the lid of the food processor and spritz surface of mixture thoroughly with water (or just use 4-5 tablespoons of ice water). Replace lid and pulse 5 times.
  • Mixture brought together in the food processor.
    Add more water and pulse again until the mixture holds together when squeezed.
  • Dough wrapped in plastic bag to chill.
    Place mixture in a large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Place 2 metal pie pans in the refrigerator to chill.
  • Rolling out the dough.
    Remove dough from the refrigerator. Cut along 2 sides of the plastic bag. Open the bag to expose dough and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle. Open plastic again and sprinkle the top of the dough with flour.
  • Pan placed on the dough.
    Remove pie pans from the refrigerator and set the first pan on top of the dough.
  • Dough in the pan.
    Turn everything upside down and peel plastic from the bottom of the dough.
  • Second pan on top of the dough.
    Place the second pan upside down on top of the dough and flip again. Remove the first pan from atop dough.
  • Dough trimmed and edges crimped.
    Trim edges if necessary. Crimp crust, place back in the fridge, while making the pumpkin mix.
  • Oven preheating to 425 degrees.
    Preheat oven to 425°F.
  • Pumpkin, sweetened condensed milk, eggs, spices, and salt in a bowl.
    Place pumpkin, sweetened condensed milk, eggs, spices, and salt in a medium bowl.
  • Whisked until ingredients are smooth.
    Whisk until smooth.
  • Filling poured into the crust.
    Remove crust from the fridge and pour filling into crust.
  • Pumpkin pie baking in the oven.
    Bake 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool.
  • Slice of Pumpkin Pie on a plate.
    Garnish as desired.