Mommy's Pumpkin Pie | Midwest Living

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Mommy's Pumpkin Pie

Mommy's Pumpkin Pie

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  • Makes: 8 servings
  • Prep 30 mins
  • Bake 1 hr to 1 hr

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  • Single Crust Pie Shell (Helen Fletcher's No Fail Pie Crust)
  • 1 15 - ounce can pumpkin
  • 3/4 cup packed brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon finely shredded orange peel
  • 4 eggs, lightly beaten
  • 1 1/2 cups half-and-half or light cream
  • Whipped cream
  • Granulated sugar
  • Ground cinnamon


  1. Prepare and roll out Single Crust Pie Shell pastry. Line a 9-inch pie plate with pastry. Trim overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges high. Do not prick pastry. Line pastry with a double thickness of foil; add pie weights, if you like. Bake in a 400 degree F oven for 15 minutes to partially bake pastry shell. Remove foil and pie weights.
  2. In a large bowl, combine pumpkin, brown sugar, 1-1/4 teaspoons cinnamon, the ginger, salt, cloves and orange peel. Add eggs; beat lightly with a fork just until combined. Gradually add half-and-half; stir until combined.
  3. Place the partially baked pie crust on the oven rack. Carefully pour pumpkin mixture into the pastry shell. To prevent overbrowning, cover edge of the pie with foil.
  4. Bake in 400 degree F oven for 20 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and store in the refrigerator within 2 hours. Serve with whipped cream sprinkled with granulated sugar and additional cinnamon. Makes 8 servings.

Helens Single-Crust Pie Pastry


  • 1 3/4 cups cake flour or all-purpose flour
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 6 tablespoons cold butter, cut into pieces
  • 3 tablespoons shortening
  • 5 tablespoons cold water
  • 2 tablespoons lightly beaten egg or 1 egg yolk
  • 1 teaspoon lemon juice or vinegar


  1. In a medium bowl, stir together cake flour, all-purpose flour, and salt. Using a pastry blender, cut in butter and shortening until pieces are pea-size.
  2. In a small bowl, stir together 4 tablespoons of the water, egg, and lemon juice. Using a large fork, gently toss the flour mixture and egg mixture together. If there are any dry parts, add the remaining 1 tablespoon of water and gently toss to moisten evenly (should be a mass of very large crumbs).
  3. Turn crumb mixture out onto a lightly floured surface. Using your fingers, gently form a ball. Using just a bit of flour, knead 4 to 5 times to form a ball. Using your hands, flatten into a disc about 1 inch thick. If necessary, wrap the dough in plastic wrap and chill in the refrigerator for 1 to 2 hours or until easy to handle.
  4. On a lightly floured surface, roll dough from center to edges into a circle 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it and gently fit pastry into dish.
  5. Trim the overhang to an even 1 inch all the way around. Tuck the crust under and flute the edges. Bake as directed in individual recipes. Makes 1 pie crust

Nutrition Facts

(Mommy's Pumpkin Pie )

Servings Per Recipe 8, Folate (µg) 89, Cobalamin (Vit. B12) (µg) 1, fiber (g) 3, sodium (mg) 499, sugar (g) 25, Potassium (mg) 293, calcium (mg) 121, cal. (kcal) 509, iron (mg) 4, vit. A (IU) 88, pro. (g) 9, vit. C (mg) 3, carb. (g) 58, Thiamin (mg) 0, Fat, total (g) 28, Riboflavin (mg) 0, chol. (mg) 182, Niacin (mg) 3, sat. fat (g) 14, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 3

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