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Pumpkin Pie

Servings: 9 people
Author: Cristen


Single 9" Pie Crust

  • 1 1/4 C Flour all purpose
  • 1/2 t Salt
  • 2 t Granulated Sugar
  • 1/2 C Leaf Lard frozen (can substitute butter if desired)
  • 1/4 C Ice Water
  • 1 T Apple Cider Vinegar

Pumpkin Filling

  • 1 can Pumpkin Puree 15oz
  • 1/3 C Light Brown Sugar packed
  • 1/4 C Granulated Sugar
  • 3/4 t Ground Cinnamon
  • 1/2 t Ground Ginger
  • 1/4 t Ground Nutmeg
  • 1/2 t Salt
  • 2 Eggs extra large
  • 1 Egg Yolk
  • 3/4 C Heavy Whipping Cream
  • 1/3 C Whole Milk
  • 1 t Vanilla Extract



  • Combine flour, salt and sugar.  Cut in lard until mixture is crumbly and fat is the size of peas.
  • Combine water and vinegar, add 1 T at a time until you have a nice mixture that gathers into a ball nicely.  Do not overwork this dough.  Work quickly as lard can be finicky but will certainly yield the best pie pastry result.
  • Shape into a disk, wrap in plastic wrap and refrigerate for 1 hour.  Remove from refrigerator.
  • Generously flour your counter.  Roll pastry to a 13 inch circle.  Carefully roll into pie plate.  Roll edges under and crimp decoratively.  Chill for 20 minutes.
  • While chilling, preheat oven to 400 degrees.
  • Remove pie plate with prepared unbaked pastry and prick holes in bottom of crust gently with a fork.  Cover with 2 sections of parchment, add beans or pie weights and blind bake crust for 15-20 minutes until set.
  • Remove from oven.  Remove parchment and weights and return crust to 400 degree oven for 6 minutes. Remove from oven and set aside.


  • Whisk all ingredients together until combined.  Pour into pie plate.
  • Reduce oven temperature to 350 and bake for 55-60 minutes until filling is just set in the middle.  (It will slightly jiggle.)  Set aside to cool completely.
  • Serve with sweetened freshly whipped cream.