Award-Winning Cinnamon Pumpkin Pie
This delightful cinnamon-infused pumpkin pie recipe was crafted by an impressive young baker, 9-year-old M. Houser, who wowed the judges at the local Grange Fair with his first entry into the pie category. With a perfect blend of sweet pumpkin filling and a rich, flaky crust, this pie stands out with its simplicity — no nutmeg or allspice required! M's journey into baking began when he was just tall enough to reach the counter, guided by his supportive mother. Experience the joy and charm of this beloved dessert that captures the essence of autumn in every slice. Each pie serves 12, making it a wonderful centerpiece for gatherings and celebrations. Whether enjoyed at family dinners or potlucks, this pie is sure to impress friends and family alike.
N/A
Servings
404
Calories
10
Ingredients
Ingredients
Flour
3 cups (all-purpose, sifted)
Butter flavor shortening
3 tablespoons (for dough preparation)
Butter flavor shortening
1 cup (for dough preparation)
Ice cold water
5-8 tablespoons (as needed to form dough)
Sugar
1 1/2 cups (granulated)
Salt
1 teaspoon (for filling)
Ground cinnamon
2 1/2 teaspoons (for filling)
Eggs
4 (large, beaten)
Pumpkin puree
1 (29 ounce) can (canned)
Evaporated milk
2 (12 ounce) cans (canned)
Instructions
1
Prepare the pie crust: In a mixing bowl, combine the flour and salt. Add the butter flavor shortening and mix until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, mixing until a dough forms that is easy to handle. Divide the dough in half.
2
Roll out each portion of dough on a floured surface. Use a rolling pin to flatten each piece into a circle about 1/8 inch thick, enough to fit into an 8-inch pie pan. Carefully transfer the rolled dough into the pie pans, trimming the edges as necessary and folding them under to create a thicker border.
3
Prepare the filling: In a large bowl, whisk together the sugar, salt, and cinnamon. Add the eggs, beating until well combined. Stir in the pumpkin puree and evaporated milk, mixing until the filling is smooth and all ingredients are fully incorporated.
4
Assemble and bake: Pour half of the pumpkin filling into each prepared pie crust. Bake in a preheated oven at 425°F for 15 minutes. Then, reduce the temperature to 350°F and continue baking for an additional 40 to 45 minutes, or until the filling is set and a knife inserted near the center comes out clean.
5
Cool the pies on a wire rack before serving. Enjoy your award-winning pumpkin pie with whipped cream or on its own!
Nutrition Information
17.5g
Fat
58.8g
Carbs
5.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this award-winning pie recipe?
The recipe is called the Award-Winning Cinnamon Pumpkin Pie.
Who is the creator of this pumpkin pie recipe?
The recipe was crafted by M. Houser, an impressive young baker who was 9 years old at the time.
Where did this recipe win its award?
It wowed the judges and won at a local Grange Fair.
What makes the spice profile of this pie unique?
Unlike many traditional recipes, this pie focuses on cinnamon and contains no nutmeg or allspice.
How many servings does one pie provide?
Each pie serves 12 people.
What ingredients are needed for the pie crust?
The crust requires all-purpose sifted flour, salt, butter flavor shortening, and ice-cold water.
What type of shortening is recommended for the crust?
The recipe specifically calls for butter flavor shortening to achieve a rich, flaky crust.
How thick should the pie dough be rolled out?
The dough should be rolled into a circle approximately 1/8 inch thick.
What size pie pans are used in this recipe?
This recipe is designed for 8-inch pie pans.
How many pies does this recipe produce?
The recipe yields two pumpkin pies.
What are the primary ingredients in the filling?
The filling consists of sugar, salt, ground cinnamon, eggs, pumpkin puree, and evaporated milk.
How much pumpkin puree is required for two pies?
You will need one 29-ounce can of pumpkin puree.
How much evaporated milk is used in the recipe?
The recipe calls for two 12-ounce cans of evaporated milk.
What is the initial oven temperature for baking the pie?
The oven should be preheated and the pie initially baked at 425°F.
How long do you bake the pie at the high temperature?
Bake the pie at 425°F for exactly 15 minutes before reducing the heat.
What is the second baking temperature and duration?
Reduce the temperature to 350°F and bake for an additional 40 to 45 minutes.
How can you tell when the pumpkin pie is fully cooked?
The pie is done when the filling is set and a knife inserted near the center comes out clean.
Should the pie be cooled before serving?
Yes, the pies should be cooled on a wire rack before they are served.
What are the suggested serving options for this pie?
You can enjoy it on its own or topped with whipped cream.
How many calories are in one serving?
One serving contains approximately 404 calories.
What is the fat content per serving?
There are 17.5 grams of fat per serving.
How many carbohydrates are in each slice?
Each slice contains 58.8 grams of carbohydrates.
What is the protein content per serving?
Each serving provides 5.2 grams of protein.
How much ground cinnamon is used in the filling?
The filling requires 2.5 teaspoons of ground cinnamon.
How many eggs are needed for this recipe?
The recipe uses 4 large, beaten eggs.
What texture should the flour and shortening mixture reach for the crust?
The mixture should be mixed until it resembles coarse crumbs.
How should ice water be added to the dough?
Ice-cold water should be added gradually, one tablespoon at a time, until the dough is easy to handle.
What type of sugar is used?
The recipe uses 1.5 cups of granulated sugar.
Is this recipe suitable for autumn celebrations?
Yes, it is described as capturing the essence of autumn and is perfect for gatherings like family dinners and potlucks.
How many ingredients are in this recipe in total?
There are 10 total ingredients used to make both the crust and the filling.