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–+ servings
Pumpkin Pie
Pumpkin pie has long been a staple of American holiday tables, especially during autumn and Thanksgiving. This handwritten recipe captures the essence of homemade comfort food, featuring a simple pie crust made from scratch and a pumpkin filling that combines wholesome pumpkin puree with sugar and spices. Unlike modern recipes that often rely on pre-made crusts or condensed milk, this version emphasizes rustic, hands-on preparation, where the crust is carefully rolled and pressed to form the base. Its enduring charm lies in its simplicity, minimal ingredients yielding a pie rich in tradition, warmth, and seasonal flavor.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 285 kcal

Ingredients
  

Pie Crust:

  • ½ cups flour
  • ⅛ tsp salt
  • 2 tbsp lard (or shortening/butter)
  • ⅛ cup cold water

Filling:

  • ½ cups mashed pumpkin
  • 1 cup sugar
  • 1 cup milk (or cream if preferred)
  • 2 eggs
  • spices to taste (commonly cinnamon, nutmeg, ginger, and cloves)

Instructions
 

Step 1: Make the Crust

  • Put flour in a bowl, add salt, and mix.
  • Cut in lard with a knife until very fine.
  • Gradually add water, mixing as little as possible.
  • Form dough, place on floured board, and roll out slightly larger than the pie tin.

Step 2: Fit the Crust

  • Place rolled crust in a greased pie tin.
  • Build up the edges to prevent filling from boiling over.
  • Avoid overhandling to keep the crust tender.

Step 3: Prepare the Filling

  • Make a regular white sauce (milk, sugar, and eggs whisked together).
  • Add mashed pumpkin and spices. Stir until smooth.

Step 4: Assemble & Bake

  • Pour filling into crust.
  • Bake at 375°F (190°C) for 45–50 minutes, or until set.
  • Cool before serving.

Tips

  • Use cold lard to keep the crust flaky and tender.
  • Chill the dough for 15 to 20 minutes before rolling to make it easier to handle.
  • Handle the dough lightly; overworking can make the crust tough.
  • Add cinnamon, nutmeg, ginger, or cloves to taste for a classic pumpkin spice profile.
  • Substitute butter or shortening if lard is unavailable, but texture will differ.
  • Bake the crust on the lower oven rack to avoid soggy bottom crust.
  • Brush the edge of the crust lightly with milk or cream for better browning.
  • If filling is loose, bake until the center just barely jiggles for a silky texture.
  • Serve with whipped cream or vanilla ice cream for a classic finish.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 110mgPotassium: 270mgFiber: 2gSugar: 22gVitamin A: 9500IUVitamin C: 4mgCalcium: 65mgIron: 2mg
Keyword comfort food, fall baking, handwritten recipe, holiday dessert, homemade crust, pumpkin pie, traditional pie, vintage recipe
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