Two-Crust Pumpkin Pie Recipe

Name: Two-Crust Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups pumpkin or winter squash, peeled and cut in 1-inch cubes; ⅔ cup raisins; 1 cup light-brown sugar; 3 tablespoons flour; 2 tablespoons fresh lemon juice; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; Pastry for a two-crust 9-inch pie; 2 tablespoons unsalted butter

Servings: persons

5 cups pumpkin or winter squash, peeled and cut in 1-inch cubes
⅔ cup raisins
1 cup light-brown sugar
3 tablespoons flour
2 tablespoons fresh lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Pastry for a two-crust 9-inch pie
2 tablespoons unsalted butter

1
Preheat oven to 425 degrees.
2
Combine the pumpkin, raisins, brown sugar, flour, lemon juice, ginger, nutmeg and cloves in a large bowl.
3
Line a 9-inch pie pan with pastry for the bottom crust, fill with pie weights or dried beans and blind bake for 15 minutes.
4
When crust is done blind-baking, spoon in the pumpkin mixture.
5
Dot with the butter.
6
Cover with the top crust, and seal and crimp the edges.
7
Cut a few decorative slits in the top to allow steam to escape.
8
Bake 15 minutes.
9
Reduce heat to 350 degrees and bake until the crust is golden brown, about 40 minutes longer.
10
Serve warm or cooled to room temperature.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups pumpkin or winter squash, peeled and cut in 1-inch cubes, ⅔ cup raisins, 1 cup light-brown sugar, 3 tablespoons flour, and more.

Yes, Two-Crust Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Two-Crust Pumpkin Pie

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