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Baking Holidays Pies

The Winning Pumpkin Pie Recipe

December 10, 2021

I’m almost done basking in the afterglow of my Thanksgiving win in the Annual Cutthroat Tunno Pumpkin Pie Competition.

Almost.

After thirty-five years, two weeks is barely enough basking time. But I’m ready to give you the winning recipe I promised. I know it doesn’t look very glamorous, but it was delicious. I’ll bake another one and post better glamour shots with it decked out in whipped cream.

And I’ve decided that an all butter pie crust was interesting and had a lot of crunch, but for me, the combo of half butter and half Butter Flavor Crisco seems to give me more flake and less crunch. So, I’ve revised my 12 Hard Learned Truths About Pie Crusts. Please pardon me. As you know, cooking is a science that is always evolving. Here’s a link to that revision: Thankfulness and Twelve Hard-Learned Truths About Pie Crust.

And here’s the Prize-Winning Recipe from the 2021 Annual Cutthroat Tunno Pumpkin Pie Competition. It’s a good holiday pie. Usually I make a little pastry pumpkin out of the leftover dough to cover the hole in the middle. You could even get fancy and put glazed pepitas around the edges, or just smother it in whipped cream. Make it and let me know what your guests think.

In a few days I’ll post my favorite Christmas cookie recipes. In the meantime, please take a minute to hit the follow button on the top right side of the page. As I’ve said before, I need all the followers I can get.

Fran’s Prize-Winning Pumpkin Pie!

Yields1 Serving

Mama Tunno's Pie Crust
 2 ½ cups flour
 1 tbsp sugar
 1 tsp salt
 ½ cup butter (not unsalted)
 ½ cup Butter Flavor Crisco
 1 ¼ cups ice cold milk (or half whipping cream and half water)
Pumpkin Pie Filling
 1 15 oz. can Libby's 100% Pure Pumpkin
 ¾ cup granulated sugar
 1 tsp cinnamon
 ½ tsp nutmeg
 ¼ tsp finely ground cloves
 ½ tsp ginger
 2 large eggs
 1 tsp vanilla
 ¾ cup Evaporated milk
 ¼ cup heavy whipping cream
 ½ cup half and half

1

Mix together the flour, sugar, and salt in a food processor. Chop the butter and Butter Flavor Crisco into small cubes and add it to the food processor, until it resembles fine crumbs. (Just a few presses should do it.) Then add the ice cold milk and process just until it comes together.

Press it into a disc, wrap it in lightly floured plastic wrap and freeze it until ready to use. After it's chilled for about a half hour, you can roll out the dough, place it in the pie pan, crimping the edges, and set it aside

2

Mix together the pumpkin, salt, spices, vanilla and eggs until thoroughly combined. Next, mix together the evaporated milk, whipping cream and half and half and add it to the pumpkin mixture.

3

Pour it into the unbaked pie shell. You can lightly brush the crust with whipping cream or the lightly beaten white of an egg for a little sheen, if you want. Bake the pie on the bottom shelf of the oven, at 425 for 15 min. Place the pie crust shield over the crust, then reduce heat to 350 and bake another 45 minutes, or until a toothpick inserted in center comes out clean.

Ingredients

Mama Tunno's Pie Crust
 2 ½ cups flour
 1 tbsp sugar
 1 tsp salt
 ½ cup butter (not unsalted)
 ½ cup Butter Flavor Crisco
 1 ¼ cups ice cold milk (or half whipping cream and half water)
Pumpkin Pie Filling
 1 15 oz. can Libby's 100% Pure Pumpkin
 ¾ cup granulated sugar
 1 tsp cinnamon
 ½ tsp nutmeg
 ¼ tsp finely ground cloves
 ½ tsp ginger
 2 large eggs
 1 tsp vanilla
 ¾ cup Evaporated milk
 ¼ cup heavy whipping cream
 ½ cup half and half

Directions

1

Mix together the flour, sugar, and salt in a food processor. Chop the butter and Butter Flavor Crisco into small cubes and add it to the food processor, until it resembles fine crumbs. (Just a few presses should do it.) Then add the ice cold milk and process just until it comes together.

Press it into a disc, wrap it in lightly floured plastic wrap and freeze it until ready to use. After it's chilled for about a half hour, you can roll out the dough, place it in the pie pan, crimping the edges, and set it aside

2

Mix together the pumpkin, salt, spices, vanilla and eggs until thoroughly combined. Next, mix together the evaporated milk, whipping cream and half and half and add it to the pumpkin mixture.

3

Pour it into the unbaked pie shell. You can lightly brush the crust with whipping cream or the lightly beaten white of an egg for a little sheen, if you want. Bake the pie on the bottom shelf of the oven, at 425 for 15 min. Place the pie crust shield over the crust, then reduce heat to 350 and bake another 45 minutes, or until a toothpick inserted in center comes out clean.

Fran’s Prize-Winning Pumpkin Pie! (Makes one Pie)

  • Reply
    JoAnn Jones
    September 15, 2022 at 10:07 pm

    I love getting your recipes, Fran. I will definitely make your chocolate cake , love love chocolate anything ! And pumpkin pie is a favorite too, will try your recipe . Happy fall , hi to all ❤️😊

    • Reply
      Fran Tunno
      September 16, 2022 at 8:19 am

      Thanks JoAnn, they are both keeper recipes! I only post recipes that I find to be excellent. And since my entire family agreed on the pumpkin pie recipe, I will humbly say it’s excellent too. If you have any questions, just call. But don’t expect cake decorating tips. Clearly, that is not my forte! One day soon I’ll take a cake decorating course!

  • Reply
    Nicol Z
    December 10, 2021 at 12:57 pm

    I am still basking in the glow for you!

    • Reply
      Fran Tunno
      December 11, 2021 at 8:57 am

      I could not love you more!!!!! Thanks Nicol!

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