Pilgrim Pumpkin Pie

Pilgrim Pumpkin Pie

92

"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."
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Ingredients

servings 1077 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 1077 kcal
  • 54%
  • Fat:
  • 73.1 g
  • 112%
  • Carbs:
  • 96.1g
  • 31%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

92
  1. 102 Ratings

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Most helpful positive review

I didn't make the crust from scratch, used a store bought crust. This pie has a heavy ginger taste, so next time I will add a little nutmeg and a little more cinnamon (just a personal preferen...

Most helpful critical review

This recipe seemed interesting...with the honey and ginger and all, and when i made it, it turned out perfect. H However, I dont think it was very sweet. My normal pumpkin pie tastes very good ...

I didn't make the crust from scratch, used a store bought crust. This pie has a heavy ginger taste, so next time I will add a little nutmeg and a little more cinnamon (just a personal preferen...

This is the best pumpkin pie I have ever made and eaten. I have read others reviews who stated it wasn't sweet enough and needed to add extra sugar. I disagree, this pie is very sweet. I used...

This pie was smoother than any other pumpkin pie I've had. My husband is british, and has never tried pumpkin pie. He liked it so much he asked me to make it again this week - so for him I'm ...

Tastes just like pumpkin pie, except with the fresh pumpkin flavor. I am not very good with pastries but even the crust turned out very good! I might keep that recipe for other pies. I added a d...

This recipe seemed interesting...with the honey and ginger and all, and when i made it, it turned out perfect. H However, I dont think it was very sweet. My normal pumpkin pie tastes very good ...

This reciepie is so easy to follow, even for a foreigner as me(danish). It tastes heavenly and fulfilled a dream of mine since 1993(last time I had pumpkinpie). Thx Fern

This is a great pumpkin pie. I used the recipe to make 2 pies instead of one - which was a mistake. Next time I will make just one fat pie! Thanks!

This was the first pumpkin pie I've ever made. It was easy and popular with my guests (even the ones who don't like pumpkin pie). I found the recipe lacking a few spices though, next time, I'l...

This is an interesting pie. We love pumpkin pie at this house. The pie itself is fantastic, the whipped cream is to die for and the crust is good and flaky. But, the only problem was the crust. ...