Lasy's Pumpkin Pie

katanaqueen 0

"After years of my new family eating store bought pie for Thanksgiving I volunteered one year to make a real pie after we pureed up all the pumpkins from Halloween. Since then I have been making the pies every year and there is never any left. Even the family that hates pumpkin pie eat my pie they like it so much. Reading the cook and prep time this may sound like a long time but it's not really. It feels like only 5 minutes goes by whenever I make it."
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95 m servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Pie Crust:
  2. Mix flour and sugar in mixing bowl.
  3. Cut butter into pieces and add to flour and sugar with mixer or pastry blender.
  4. While stirring or with mixer on low blend in cold water until it starts to clump.
  5. Knead with hands into a ball.
  6. Split in half and flatten into disks.
  7. Refrigerate for about 30 minutes before rolling for use.
  8. Pie Filling:
  9. Preheat oven to 450°F.
  10. If using fresh pumpkin place in saucepan and simmer on low to thicken for 15-20 minutes.
  11. Thoroughly blend all filling ingredients.
  12. Pour into pie crust.
  13. Place in center rack of oven and cook 20 minutes.
  14. Reduce temperature to 350°F.
  15. Bake additional 40 minutes or until knife comes out clean when inserted in center.
  16. Cool completely on rack.



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