This is the pumpkin pie I make again and again; and the one people ask for again and again. Don't be intimidated by making your own crust, it's almost fool-proof.


  • 1/2 lb. all-purpose flour, about 1 1/2 cups
  • 1/2 tsp. sugar
  • 5 oz. unsalted butter, 10 Tbs., chilled, cut into small pieces
  • 1/4 tsp. vinegar or lemon juice
  • 4 - 5 Tbs. ice water
  • 3/4 cup sugar
  • 1/2 tsp. salt
  • 1 3/4 tsp. cake spice *
  • 1/4 tsp. ground allspice
  • 2 large eggs, beaten to blend
  • 1 15oz. can solid pack pumpkin (about 1 3/4 cups)
  • 1 1/4 cups heavy cream
  • 2 Tbs. finely chopped crystallized ginger
  • 1/4 cup cognac


Preheat oven to 350F. Blend first 3 ingredients in processor until mixture resembles coarse meal. Blend in the vinegar or lemon juice. Add enough water to make moist clumps form. Gather the dough into ball and flatten into disk. Wrap in plastic; allow the dough to rest in the refrigerator at least an hour.
Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Decorate the edge of the crust as you like and then place in the freezer for 15 minutes or so.
Line the crust with a piece of foil or parchment in which you have made a large number of very small perforations. Press firmly, and load with pie weights, dry beans or rice. Bake until sides are well set, 15-16 minutes. Remove the foil/parchment and weights; allow to cool.
Blend the filling ingredients in a bowl until no lumps remain.
Reduce oven temperature to 325F.
Pour the filling into the prepared crust. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on a rack. Cover; chill until cold. (Can be made 1 day ahead.)
* Cake spice is a blend of cassia, star anise, nutmeg, allspice, ginger and clove; I buy mine from


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Submitted 6/13/05.
Source: This is my own recipe.
Submitted By: Steven Parkton
Tried and True Pumpkin Pie