Houser's Blue Ribbon Pumpkin Pie Grange Fair Winner
Get ready to indulge in fall’s most iconic dessert with *Houser's Blue Ribbon Pumpkin Pie Grange Fair Winner*—a recipe that has captivated taste buds and snagged top honors at the fair! This pie features a buttery, homemade crust that’s perfectly flaky and golden, paired with a velvety, spiced pumpkin filling made from pure pumpkin puree and a blend of warm cinnamon, ginger, nutmeg, and cloves. Balanced sweetness from granulated and brown sugar, creamy evaporated milk, and a hint of vanilla make this pie irresistibly smooth and flavorful. With its award-winning flavor profile and gorgeous presentation, this is the ultimate pumpkin pie for holiday gatherings or any autumn celebration. Serve it with a dollop of whipped cream for a decadent touch and watch it become the star of your dessert table!
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Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold)
- 4 tablespoons Ice water
- 1.75 cups Pumpkin puree (pure, unsweetened)
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 0.125 teaspoons Ground cloves
- 2 Large eggs
- 1 cups Evaporated milk
- 1 teaspoons Vanilla extract
- 1 cups Whipped cream (optional, for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
To prepare the crust, combine the all-purpose flour and salt in a medium bowl. Cut the cold unsalted butter into small cubes and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
Step 3
Add ice water one tablespoon at a time, mixing gently, until the dough just comes together. Be careful not to overwork the dough.
Step 4
Form the dough into a disk, wrap it in plastic wrap or parchment paper, and refrigerate for at least 30 minutes.
Step 5
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides. Trim the edges, leaving about half an inch of overhang, and crimp or flute the edges as desired. Set aside.
Step 6
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, salt, and cloves. Mix until well blended.
Step 7
Add the eggs, evaporated milk, and vanilla extract to the pumpkin mixture. Whisk until smooth and fully incorporated.
Step 8
Pour the pumpkin filling into the prepared pie crust, smoothing the top with a spatula.
Step 9
Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until a knife inserted into the center comes out clean.
Step 10
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to set.
Step 11
Serve with a dollop of whipped cream, if desired, and enjoy!
Nutrition Facts
| Serving size | (1574.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3574.3 |
| Total Fat 188.2g | 0% |
| Saturated Fat 119.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 877.0mg | 0% |
| Sodium 2328.0mg | 0% |
| Total Carbohydrate 416.2g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 244.8g | |
| Protein 61.9g | 0% |
| Vitamin D 339.9IU | 0% |
| Calcium 1196.9mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 3199.9mg | 0% |
Source of Calories