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Pilgrim Pumpkin Pie

Pilgrim Pumpkin Pie

Fern

Fern

My husband never liked pumpkin pie until he tasted mine. I don't know what makes mine so different but here is the recipe. White sugar may be used in place of honey.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1077 kcal
  • 54%
  • Fat:
  • 73.1 g
  • 112%
  • Carbs:
  • 96.1g
  • 31%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  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 Pilgrim Pumpkin Pie.
  4. To Make Pumpkin Filling: In a large bowl, combine 2 beaten eggs, pumpkin, 3/4 cup honey or 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 F (175 degrees C). 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.
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Reviews

Carlee
37

Carlee

1/18/2011

I didn't make the crust from scratch, used a store bought crust. This pie has a heavy ginger taste, so next time I will add a little nutmeg and a little more cinnamon (just a personal preference). I love the honey addition, but I have a serious sweet tooth, and next time I will add a little sugar in addition to the honey. Good recipe, thanks.

romyo
32

romyo

11/13/2006

This is the best pumpkin pie I have ever made and eaten. I have read others reviews who stated it wasn't sweet enough and needed to add extra sugar. I disagree, this pie is very sweet. I used creamed honey instead of liquid honey and maybe that made the difference, but any more sweetness and it would've been too much. I did add in some extra all spice and nutmeg as that is my taste.

MARIANNAMACLEAN
24

MARIANNAMACLEAN

10/13/2003

This pie was smoother than any other pumpkin pie I've had. My husband is british, and has never tried pumpkin pie. He liked it so much he asked me to make it again this week - so for him I'm giving it a kid friendly rating of "5"

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