Classic Pumpkin Pie

With fall nearing an end, or so it seems in Maine, it brings to mind all the holidays, specifically Thanksgiving. I love making pies; classics like apple and pumpkin, as well as more unique flavors like banana cream and lemon meringue. This pumpkin pie recipe is super simple to whip up, and makes a great centerpiece for a Thanksgiving feast. This recipe is also not too sweet so it goes perfectly with a dollop of whipped cream on the top. It is very important that you follow the instructions for the pie crust, because if you don’t use cold butter and cold water, you just won’t achieve that same flakiness in your pie crust.

•1 9-inch pie plate

•A large bowl

•A food processor or pastry cutter

•A whisk


•1 3/4 cup gluten free flour

•1/2 teaspoon salt

•2 Tablespoons shortening

•1 stick unsalted butter, cold and cut into 1 inch cubes

•1/2 cup very cold water


•2 cups pumpkin ( I used a fresh pumpkin baked in the oven)

•2 eggs

•1/2 cup heavy cream

•1/2 cup whole milk

•3/4 cup brown sugar

•2 Tablespoons pumpkin pie spice

•1 teaspoon vanilla extract


1.) Preheat oven to 375ºF. For the pie crust mix together the flour and salt, either in a food processor or with a spoon. Then add in the cold butter and shortening, and blend until it’s formed pea sized lumps of the butter. Add in the water slowly until the dough forms a ball.

2.) Wrap the prepared dough in wax paper and store in the fridge until ready to use.

3.) For the filling, using a whisk, mix together the pumpkin and the eggs. Then add in the milk, heavy cream, brown sugar, pumpkin pie spice, and vanilla extract. Whisk until smooth.

4.) Roll out the dough between two sheets of wax paper and press into the pie plate. Pour in the prepared filling. If you have extra dough, you can cut out fall shapes, such as leaves or pumpkins for decorations around the edges.

5.) Bake in the prepared oven for 50 minutes. Allow to fully cool, then slice and serve with whipped cream.

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