crust-source: Deanna Zieman (handwritten sheet; 1.5x column, halved per pie)filling-source: https://www.verybestbaking.com/libbys/recipes/libby-s-famous-pumpkin-pie/

added: 2026-10-22

Pumpkin Pie

Oven: 425°F 15 min, then 350°F 40 min · Cool: 2 hr

Ingredients: 1 pie

Crust

• 188g (1 1/2 cups) flour
• 3/4 tsp salt
• 96g (1/2 cup) shortening, divided
• 21g (1 1/2 tbsp) butter, divided
• ~67g (4 1/2 tbsp) ice water

Filling

• 150g (3/4 cup) granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 can (15 oz) pure pumpkin
• 1 can (12 fl oz) evaporated milk

Ingredients: 2 pies

Crust

• 375g (3 cups) flour
• 1 1/2 tsp salt
• 192g (1 cup) shortening, divided
• 43g (3 tbsp) butter, divided
• ~133g (9 tbsp) ice water

Filling

• 300g (1 1/2 cups) granulated sugar
• 2 tsp ground cinnamon
• 1 tsp salt
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 4 large eggs
• 2 cans (15 oz each) pure pumpkin
• 2 cans (12 fl oz each) evaporated milk

Instructions

Crust

1. Pulse flour and salt in a food processor.
2. Add half the shortening and half the butter; pulse until fine pea-sized.
3. Add remaining shortening and butter; pulse until fine pea-sized.
4. Stream in ice water while pulsing, just to toss.
5. Press together lightly with hands into a flat puck, not a ball — it rolls out easier. For 2 pies, make two pucks.
6. Wrap in parchment and chill, or freeze for later.
7. Dough is very tender — roll between two sheets of parchment to 1/8"–3/16" thick, about 13" across.
8. Peel off the top sheet and flip the dough onto a 9" deep-dish pie plate.
9. Use the remaining sheet to press the dough into the dish, then peel it off.
10. Crimp edge.

Filling

1. Preheat oven to 425°F with the baking steel on the lowest rack, at least 30 min.
2. Mix sugar, ground cinnamon, salt, ground ginger and ground cloves in a small bowl.
3. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture.
4. Gradually stir in evaporated milk.
5. Pour into unbaked pie shell.
6. Lay foil over the whole pie. Cut the middle into pie-slice wedges and roll the strips back to the rim, leaving just the crust edge covered.
7. Bake on the steel 15 min at 425°F — the hot steel sets the bottom crust before the filling soaks in. Reduce to 350°F; bake 40 min, until a knife inserted near the center comes out clean.
8. Cool on a wire rack 2 hours. Serve or refrigerate.