Page Feedback

Enter Photo Contest

Dave's Pumpkin Pie

Made from scratch pie dough 9 inch pie crust for pumpkin filling. The filling is sweetened with honey, brown sugar, spiced with cinnamon, ginger, and cloves, made creamy with evaporated milk. Serve with a spoonful of honey-ginger whipped cream. "


4 cups all-purpose flour
1 tablespoon white sugar
2 teaspoons salt
1 3/4 cups shortening
1 tablespoon distilled white vinegar
1 egg
1/2 cup ice water
2 eggs, beaten
2 cups pumpkin puree
3/4 cup honey
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 fluid ounce) can evaporated milk
2 cups heavy whipping cream
1/4 cup honey
1/2 teaspoon ground ginger


1. Preheat oven to 425 degrees
2. To Make Pastry: In a large bowl, mix together flour, 1 tablespoon sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse meal.
3. In a small bowl whisk together vinegar, 1 egg, and ice water. Pour into flour mixture and stir until dough forms a ball. Divide into 4 portions. Freeze 3 of them or use for other pies. Reserve one for Dave's Pumpkin Pie.
4. To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey, 3/4 cup brown sugar, 1/2 teaspoon salt, cinnamon, 1/2 teaspoon ginger, cloves, and evaporated milk. Mix well.
5. Roll out pastry and fit into a 9 inch pie plate. Pour in pumpkin filling.
6. Bake in preheated oven for 15 minutes, then reduce heat to 350 degrees. Bake an additional 45 minutes, until filling is set.
7. To Make Honey Ginger Cream: In a large bowl combine whipping cream, 1/4 cup honey, and 1/2 teaspoon ginger. Whip until soft peaks form. Chill 1 hour before serving Place a spoonful on top of each slice of pie.

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More