With Thanksgiving right around the corner, it’s time to start thinking pie! Pumpkin Pie that is! With all the pumpkin puree I made last week, I’m ready to start baking! While the filling is very important in a pie, I think having a good crust recipe is the key. I’m going to share my Grandmother’s recipe with you as well as a good filling recipe. I’m also going to give you  my favorite Impossible Pumpkin Pie Recipe…it’s a crustless version.

Happy baking…and I’ll post some pictures after I’ve baked mine on Tuesday.

Double Crust Recipe


  • 2 cups flour
  • 2/3 cup shortening
  • 2 Tabls. sugar
  • 7 Tabls. ice cold water


  1. Mix flour & sugar in large bowl
  2. Cut in shortening until pieces are pea size or smaller
  3. Add water 1 T. at a time as you toss with a fork.
  4. Add enough water until the dough is the consistency of play-doh (not the softer stuff…the “harder” play-doh)
  5. Divide in 2 and chill for 1 hour
  6. Roll out each half on a lightly floured surface and place in pie plates.
  7. Follow pie directions for baking.

Pumpkin Pie Filling


  • 1 cup sugar
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • one half teaspoon ground ginger
  • one half teaspoon salt (optional)
  • 4 large eggs
  • 3 cups pumpkin puree
  • 1.5 cans (12oz each) of evaporated milk


  1. Mix all ingredients in a large bowl (the mixture may be runny…it will become firm as you bake it)
  2. Fill crusts about 2/3 full
  3. Cover edges with foil to prevent  crust from getting too brown.
  4. Bake in a 425 oven for 15 minutes
  5. Turn oven down to 350 and continue to bake for 45 – 60 minutes until knife inserted into center comes out clean.
  6. ENJOY!!

Notes: this will make a light fluffy pie. If you like a more dense pie, use only 3 eggs and 1 can of evaporated milk.

Crustless Pie Recipe

Ok…this is simple! Pour the pie filling into a greased baking dish and bake as directed above.  This turns out very nicely and even those that aren’t big pie fans will love it!