Pumpkin pie is the quintessential Thanksgiving dessert and one of Howard’s all-time favorites. While you may already have your own tried-and-true recipe, we’d like to share our take on this fall holiday classic.

Prep time: 1 hour

Cook time: 1 hour

Servings: 6-8


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 15 ounces pure pumpkin puree
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups evaporated milk
  • Whipped topping, for serving (optional)


For the crust:

Combine flour and 1/2 teaspoon salt in a medium bowl, whisking to break up clumps. Add shortening and incorporate with a pastry blender or fork until dough is pea-sized crumbs. Drizzle 2-3 tablespoons of ice cold water, one tablespoon at a time, until dough forms large clumps.

Turn dough out of bowl onto sheet of plastic wrap and form into 1-inch thick disc. Seal and refrigerate for at least 45 minutes. 

Remove dough from plastic wrap and transfer to floured work surface. Using a lightly floured rolling pin, roll dough until it’s slightly larger than your pie plate. Carefully place dough in pie plate and gently press down to lie bottom and sides. Trim excess dough from edge of pie plate with a knife. Flute edges using thumb on one hand and two fingers on another. Set aside.

For the filling:

Preheat oven to 425°F.

Combine pumpkin puree, sugar, cinnamon, ginger, 1/2 teaspoon salt, cloves, nutmeg and pepper in a medium bowl. Add vanilla and eggs and mix well. Pour evaporated milk into mixture, 1/4 cup at a time, stirring after each addition until fully incorporated.

Pour filling into unbaked pie shell, careful not to overfill. Place pie on baking sheet and bake on lower rack in oven for 15 minutes, then reduce heat to 350°F and continue cooking for an additional 30-45 minutes. Let cool completely at least 3 hours.

Top with whipped topping prior to serving, if desired.


ORANGE & FIELD TIP: Be careful not to overfill your pie shell with the filling. We typically leave about a 1/2-inch unfilled. However, we’re not about to waste any leftover pumpkin pie filling. Make what we like to call Crustless Pumpkin Pie by pouring any remaining filling into a small ungreased casserole dish and baking it along with your pie. You will need to watch it, though, since it’ll require less cook time than the actual pie. Remove the dish from the oven once it no longer giggles in the middle and set aside to cool and set.