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Pilgrim Pumpkin Pie

SUBMITTED BY: Fern PHOTO BY: Jenn T.

"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."
RECIPE RATING:
The reviewer gave this recipe 62 stars. This recipe average a 4.7 star rating.
Read Reviews (58)
Original recipe yield 1 pie

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 cups all-purpose flour
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 1 3/4 cups shortening
  • 1 tablespoon distilled white vinegar
  • 1 egg
  • 1/2 cup ice water
  •  
  • 2 eggs, beaten
  • 2 cups pumpkin puree
  • 3/4 cup honey
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (12 fluid ounce) can evaporated milk
  •  
  • 2 cups heavy whipping cream
  • 1/4 cup honey
  • 1/2 teaspoon ground ginger

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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by Carol
This recipe was "ok" but I have had much better. I didn't make the crust from scratch, used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by MARIANNAMACLEAN
This pie was smoother than any other pumpkin pie I've had. My husband is british, and has... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by UNACHICA
This is a great recipe. I didn't use the Honey ginger cream, but will definately give it a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by VELVET_KITTY
This was the first pumpkin pie I've ever made. It was easy and popular with my guests (even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2006 by romyo
This is the best pumpkin pie I have ever made and eaten. I have read others reviews who... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2006 by Kelle
This recipe seemed interesting...with the honey and ginger and all, and when i made it, it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2003 by Yvonne
This is a great pumpkin pie. I used the recipe to make 2 pies instead of one - which was a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2003 by EINFELDT
This reciepie is so easy to follow, even for a foreigner as me(danish). It tastes heavenly and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2006 by Erica
Tastes just like pumpkin pie, except with the fresh pumpkin flavor. I am not very good with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by DSHIGGY