Recipe of the Week — Pumpkin Pie


ailment arial, adiposity sans-serif; font-size: 12pt;”>What would Thanksgiving be without pumpkin pie?


Pie Crust for 9” Two Crust Pie

2-1/4 cups flour

3/4 teaspoon salt

3/4 cup shorting plus 2 tablespoons shorting

1/2 cup cold water


Mix flour and salt together.  Cut in the 3/4 cup of shorting until crumbly, then add the 2 tablespoons shorting and mix until crumbly.  Add the cold water a little at a time and mix with a fork until the dough holds together.  Press into ball.  Do not over handle or dough will be tough.  Cut dough in half.

Turn out on lightly floured cloth-covered board.  Flatten with hand, roll out not quite 1/8” thick.  If dough begins to break, pinch broken edges together immediately.

Keep dough circular and about 1” larger all around than size of pie pan.  Carefully transfer dough to pie pan and cut off any excess dough that extends over edge of pan.  Fill the pie pan with “Spicy Pumpkin Pie” mixture (see below).

Preheated oven to 425 degrees (hot).  Bake pie for 40 to 45 minutes, or until a silver knife inserted 1” from side of filling comes out clean.  The center may still look soft but will set later as it cools. 


Want to change up a bit?  Use these ingredients.

Spicy Pumpkin Pie

2 cups mashed cooked (or canned) pumpkin

3/4 teaspoon salt

1-2/3 cups evaporated milk (14-1/2 oz.)

2 eggs

3/4 cup sugar

1 tablespoon butter melted

1 to 1-1/4 teaspoon cinnamon

1/4 teaspoon each ginger and nutmeg

1/8 teaspoon ground cloves

Marty Williams, our resident chef, Thousand Oaks

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