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
Cuisine: Baking & Desserts
Ingredients: 5 cups diced pumpkin or butternut squash; ⅔ cup raisins; 1 cup light-brown sugar; 3 tablespoons flour, plus flour for rolling pastry; 1 1/2 tablespoons frozen orange juice concentrate; 1/2 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; Pastry for 2-crust 9-inch pie (see recipe); 2 tablespoons unsalted butter; 1 tablespoon heavy cream; Vanilla ice cream or orange sorbet

Servings: persons

5 cups diced pumpkin or butternut squash
⅔ cup raisins
1 cup light-brown sugar
3 tablespoons flour, plus flour for rolling pastry
1 1/2 tablespoons frozen orange juice concentrate
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Pastry for 2-crust 9-inch pie (see recipe)
2 tablespoons unsalted butter
1 tablespoon heavy cream
Vanilla ice cream or orange sorbet

1
Preheat oven to 425 degrees.
2
Combine pumpkin, raisins, brown sugar, flour, orange juice concentrate and the spices in a bowl.
3
Divide pastry in slightly unequal halves, roll out larger portion on lightly floured board, and line pie pan.
4
Spoon in pumpkin mixture.
5
Dot with butter.
6
Cover with top crust.
7
Seal and crimp edges, brush with cream, and cut a few decorative slits in top for steam to escape.
8
Bake 15 minutes.
9
Reduce the heat to 350 degrees, and continue baking until the crust is golden brown, about 1 hour.
10
Serve warm or at room temperature with ice cream or sorbet.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 5 cups diced pumpkin or butternut squash, ⅔ cup raisins, 1 cup light-brown sugar, 3 tablespoons flour, plus flour for rolling pastry, 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

How did you like this recipe?

Frequently Asked Questions