Houser’s Blue Ribbon Pumpkin Pie: A Grange Fair Winner

The scent of pumpkin pie always transports me back to my grandmother’s kitchen. Every Thanksgiving, the air would be thick with the aroma of cinnamon, spice, and everything nice. It wasn’t just about the food, though. It was about the feeling of warmth, love, and togetherness that filled the room as we gathered around the table. It’s a memory that I cherish, and one that I try to recreate every time I bake a pumpkin pie. The tradition of passing down family recipes is a cherished one, and the idea that a young person could master it so early is just heartwarming!

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes
• Servings: 12
• Yield: 2 pies
• Dietary Type: Vegetarian

Ingredients

For the Shell:

• 3 cups flour
• 1 cup butter flavor shortening
• 3 tablespoons butter flavor shortening
• 5-8 tablespoons ice cold water

For the Filling:

• 1 1/2 cups sugar
• 1 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 4 eggs
• 1 (29 ounce) can pumpkin
• 2 (12 ounce) cans evaporated milk

Equipment Needed

• Mixing bowls
• Measuring cups and spoons
• Pastry blender or fork
• Rolling pin
• Two 8-inch pie pans
• Oven

Instructions

1. First, prepare the pie crust. In a large mixing bowl, mix the flour, salt, and butter flavor shortening together using a pastry blender or fork. Cut in the shortening until the mixture resembles coarse crumbs.
2. Gradually add the ice cold water one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You want the dough to be easy to handle, but not sticky. The recipe yields a generous amount of dough to make rolling it out easier.
3. Divide the dough in half. On a lightly floured surface, roll out each portion of dough to a circle large enough to line an 8-inch pie pan.
4. Carefully transfer each crust to a pie pan, pressing it gently into the bottom and sides.
5. Trim the edges of the crust, leaving a slight overhang. Fold the overhanging edges under and crimp them decoratively to seal the crust. You can use a fork to create a simple crimped edge or get creative with your design.
6. Now, let’s make the filling. In a large mixing bowl, combine the sugar, salt, and ground cinnamon. Whisk together until well combined.
7. Add the eggs to the sugar mixture and mix well until smooth and creamy.
8. Stir in the pumpkin and evaporated milk. Mix until everything is fully incorporated and the filling is smooth and even in color.
9. Pour half of the filling into each prepared pie shell.
10. Bake the pies in a preheated oven at 425°F (220°C) for 15 minutes. This initial high heat helps to set the crust.
11. Reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 45 minutes longer, or until the filling is set and the crust is golden brown. To check for doneness, gently insert a knife into the center of the pie. If it comes out clean, the pie is ready. The center should be just slightly jiggly.
12. Remove the pies from the oven and let them cool completely on a wire rack before serving. This allows the filling to set further and prevents the crust from becoming soggy.

Expert Tips & Tricks

• For a flakier crust, make sure your shortening and water are very cold. You can even chill the flour for 30 minutes before starting.
• If the crust starts to brown too quickly during baking, tent it loosely with aluminum foil.
• To prevent the crust from puffing up during baking, prick the bottom of the crust with a fork before adding the filling.
• For a deeper, more complex flavor, try using brown sugar instead of white sugar.
• Don’t overbake the pie. Overbaking can cause the filling to crack.
• If you don’t have evaporated milk, you can use heavy cream or half-and-half, but the texture of the pie may be slightly different.

Serving & Storage Suggestions

Serve the pumpkin pie chilled or at room temperature. A dollop of freshly whipped cream or a scoop of vanilla ice cream makes a perfect topping. The pie can be stored in the refrigerator for up to 3-4 days. To store, cover it loosely with plastic wrap or place it in an airtight container. You can also freeze the baked pie for up to 2-3 months. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	509.3 kcal	N/A
Calories from Fat	239 g	47%
Total Fat	26.6 g	40%
Saturated Fat	8.3 g	41%
Cholesterol	86.9 mg	28%
Sodium	278.8 mg	11%
Total Carbohydrate	59.5 g	19%
Dietary Fiber	1.4 g	5%
Sugars	26.1 g	N/A
Protein	9.9 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Crust: Use a gluten-free pie crust recipe or a store-bought gluten-free crust.
• Dairy-Free Filling: Substitute the evaporated milk with coconut milk or another plant-based milk alternative.
• Spice It Up: Add a pinch of ground ginger or cloves to the filling for a more complex flavor profile. However, the original recipe is designed to be simple and straightforward.
• Nutty Crust: Add 1/2 cup of finely ground nuts (such as pecans or walnuts) to the flour mixture when making the crust.

FAQs (Frequently Asked Questions)

Q: Can I use a store-bought pie crust?
A: Yes, you can definitely use a store-bought pie crust to save time. Just be sure to follow the package instructions for baking.

Q: Can I make this pie ahead of time?
A: Absolutely! Pumpkin pie is a great make-ahead dessert. Bake it a day or two in advance and store it in the refrigerator.

Q: How do I prevent the crust from getting soggy?
A: Blind baking the crust before adding the filling can help prevent it from getting soggy. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. Bake at 375°F for 15 minutes, then remove the weights and bake for another 5-10 minutes until the crust is lightly golden brown.

Q: Can I freeze pumpkin pie?
A: Yes, pumpkin pie freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

Q: Why doesn’t this recipe use nutmeg or allspice?
A: The original recipe reflects a personal preference. The young baker simply didn’t care for those spices, creating a unique and delicious pie that highlights the cinnamon and pumpkin flavors.

Final Thoughts

This recipe, a blue-ribbon winner at the Grange Fair, is a testament to the idea that simple ingredients, when combined with care and passion, can create something truly extraordinary. It is simple enough that a child can make it, yet delicious enough to win accolades. Don’t be afraid to try it, even if you’re a novice baker. And feel free to adjust the spices to your liking, although part of the charm of this recipe is its simplicity. Bake it for your family, bring it to a potluck, or simply enjoy a slice on a cozy afternoon. I hope this recipe brings you as much joy as it has brought me. Happy baking!