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Holiday Pumpkin Pie

Holiday Pumpkin Pie


Pie Crust:

  • 1 1/4 cups flour, unbleached
  • 1/4 teaspoon sea salt
  • 1/4 cup shortening
  • 4 to 5 tablespoons cold water, divided

Pie Filling Ingredients

  • 1 can (16-oz.) pumpkin2/3 cup C&H® Granulated Sugar
  • 1 teaspoon cinnamon, ground
  • 1 1/2 teaspoons ginger, ground
  • 1/8 teaspoon cloves or allspice, ground
  • 4 egg whites
  • 1 cup evaporated skim milk
  • 1/4 cup water


Pie Crust:

  1. Preheat oven to 375°F.
  2. In medium mixing bowl, stir together flour and salt. Using pastry blender, cut in shortening until mixture resembles fine crumbs.
  3. Sprinkle 1 tbsp. water over part of the mixture; gently push moistened dough to side of bowl. Repeat, using remaining water, 1 tbsp. at a time, until dough is moistened.
  4. Form dough into ball. On lightly floured surface, flatten ball of dough with hands. Roll dough from center to edges forming a circle about 12 inches in diameter.
  5. Ease pastry into 9-inch pie plate, being careful not to stretch the pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold extra pastry under the edge. Do not prick pastry.
  6. Bake with Pie Filling (recipe follows).

Pie Filling:

  1. In large mixing bowl, stir together pumpkin, sugar and spices. Add egg whites to mixture until combined. Stir in milk and water.
  2. Pour pumpkin mixture into pie crust. Cover edge of crust with aluminum foil. Place pastry-lined pie plate on oven rack.
  3. Bake 25 minutes.
  4. Remove foil. Bake additional 25-30 minutes or until knife inserted near center comes out clean. Cool on wire rack.
  5. Cover and store pie in refrigerator.

YIELDS 7-8 servings.

Used with permission from C&H Sugar.

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