Tonia’s Pumpkin Pie

Instructions

Piecrust

Mix flour, shortening, water, salt, and sugar. Do not over mix; form into ball and cover with plastic wrap, then refrigerate for 20 minutes.

Filling

Preheat oven to 450°F. Peel and cut fresh pumpkin into 1-inch cubes. Boil pumpkin 8–10 minutes until soft. Drain, then squeeze all liquid out with cheesecloth or a dish towel.

Combine with an electric mixer; pumpkin, sugar, salt, spices, eggs, and milks.

Roll crust, then place into a 9-inch pie plate. Pour filling into uncooked piecrust. Bake at 450°F for 10 minutes, then at 325°F for 1 1/2 hours until pie is set. Allow pie to cool completely before serving.

Whipped topping

Blend in a mixer 1 pint of heavy whipping cream, 1 tablespoon vanilla extract, and 2 tablespoons sugar. Mix with an electric mixer; with wire whisk attachment until cream has formed soft peaks. Serve a dollop on each slice of pie.

Ingredients

For piecrust (Recipe makes enough for 2 pies)

  • 5 1/2 cups flour
  • 16 oz shortening
  • 1/2 cup water
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar

For filling

  • 1 small pumpkin, about 1 1/2 cups, cooked
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3 slightly beaten eggs
  • 1 1/4 cups milk
  • 3/4 cup evaporated milk (6 oz)

For topping

  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar

Instructions

Piecrust

Mix flour, shortening, water, salt, and sugar. Do not over mix; form into ball and cover with plastic wrap, then refrigerate for 20 minutes.

Filling

Preheat oven to 450°F. Peel and cut fresh pumpkin into 1-inch cubes. Boil pumpkin 8–10 minutes until soft. Drain, then squeeze all liquid out with cheesecloth or a dish towel.

Combine with an electric mixer; pumpkin, sugar, salt, spices, eggs, and milks.

Roll crust, then place into a 9-inch pie plate. Pour filling into uncooked piecrust. Bake at 450°F for 10 minutes, then at 325°F for 1 1/2 hours until pie is set. Allow pie to cool completely before serving.

Whipped topping

Blend in a mixer 1 pint of heavy whipping cream, 1 tablespoon vanilla extract, and 2 tablespoons sugar. Mix with an electric mixer; with wire whisk attachment until cream has formed soft peaks. Serve a dollop on each slice of pie.

Tonia’s Pumpkin Pie

With a massive family to feed, Tonia has had plenty of time and practice to perfect her pumpkin pie.

Make sure you get a good pumpkin, and cut into one-inch cubes for the oven. All the seeds you pull out can be roasted as a snack.

One of Tonia’s biggest inspirations in life and in the kitchen is her grandmother, and this was her grandmother’s famous piecrust. One tip from Tonia: Use cold water when preparing the dough.

There’s nothing like a good pumpkin pie at Thanksgiving. It’s comfort, and it’s the ultimate sign that you’re home. Tonia’s warmth is certainly reflected in her recipe. So if you need a perfect pumpkin pie for your Thanksgiving table, this is the one for you.