Mom's Punkin Pie

Leila Rockwell


This is my favorite pie that my Mother used to make, and this is the one I use. I hope you try it and enjoy it as much as I and my family does.


★★★★★ 3 votes

30 Min
45 Min



  • 2 c
    sifted all purpose flour
  • 1 tsp
  • 3/4 c
    crisco shortening ( i use only crisco)
  • 1/4 + c

  • 4
  • 2 c
  • 1/2 tsp
  • 3 tsp
    pumpkin pie spice
  • 1 can(s)
    (29 oz can) of libbys pumpkin
  • 2 c
    canned milk

How to Make Mom's Punkin Pie


  1. Preheat oven 400*
    This makes enough for 2 single pies.

    Sift flour and measure out 2 cups, add 1 tsp salt and 3/4 cup shortening. Work ( I use my hands) until
    fine crumbly mixture.
  2. Add water and use a fork to mix. Mix just enough to incorporate flour.
    Flour counter top and roll dough out to fit pie pan,
    make second crust.
  3. I crimp the edges around the pie and now I'm ready to make the filling.
  4. Filling
    This makes enough for 2 pies.

    To the 29 oz can of pumpkin add the eggs, sugar, salt pumpkin pie spice and the canned milk or you can use half and half.
    Mix together all of the above so there is no lumps and pour into the pie shells.
    Bake 40 min or more or until when you stick a knife in the middle it comes out clean.
    Cool the pie and when time to serve either put whip cream on top or to the side.
    Eat and enjoy.

Printable Recipe Card

About Mom's Punkin Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American

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