Pumpkin pies tend to be skinny, with only 1/2 to 1 inch of filling, and that’s disappointing to me. When I want pie, I want pie. So, how can you make a deep dish pumpkin pie? It’s not like you can heap pie filling on in a huge pile like an apple pie, for instance. You have to have a deep pie pan. I have a wide array of pie pans in my arsenal; typically they come in three depth sizes: 1, 1-1/2, and 2 inches deep.
To be honest, I had a hard time sharing this recipe since its kind of what I’m known for at holiday gatherings, but it is time I pass it along. I hope you enjoy it as much as my family does!
Deep Dish Pumpkin Pie
*requires 9- or 10-inch round, 2-inch deep pie pan*
For the crust:
• 1-1/2 cup flour
• 2 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoon + teaspoon lard or Crisco
• 1/3 cup butter
• 1/4 cup cold water
1. Add all ingredients to the bowl of a food processor, pulse a few times, then slowly add water while pulsing. Continue until a crumbly dough is formed.
2. Turn out onto plastic wrap and chill up to 3 hours.
3. Before baking, remove from plastic wrap, roll dough out, and place in pie pan.
For the filling:
• 1 cup sugar (you can substitute honey in the same amount)
• 1-1/2 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1-1/2 teaspoon ginger
• 1-1/2 teaspoon vanilla
• 1/2 teaspoon salt
• 4 eggs (beaten)
• 1 can evaporated milk or 12oz heavy whipping cream
• 4 cups pureed pumpkin
1. Preheat oven to 425 degrees F.
2. Add pumpkin to a large bowl, add spices, salt, sugar, and vanilla, and then mix well.
3. Add beaten eggs and evaporated milk. Mix well. Pour filling into prepared crust.
NOTE: Filling will come close to the top of the pie pan, so use care when transferring to oven. I like place the pie pan on a cookie sheet before I pour the filling; it helps when transferring to oven, and also protects your oven in case of any spillovers.
4. Bake at 425 F for 15 minutes, then turn heat down to 375 F for 60 minutes. Depending on the humidity on the day you make this pie, you may find that it requires 20-30 more minutes of baking time.
5. Allow to cool and serve with whipped cream.
Rachel is a gardener, beekeeper, wife & mother of three wild and crazy boys, and lover of all things homesteading. Visit greenpromisegrows.com to see more!