Pumpkin Pie Back to Colleen's Recipes

I found that the Libby's Famous Pumpkin Pie recipe really is the best. However, I've found that adding cornmeal to the crust makes a huge difference in the texture and taste of the overall pie.

2 cornmeal pie shells (recipe follows)
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 eggs
3 1/2 cups (29 ounce can)Libby's 100% pure pumpkin(Do not use pumpkin pie mix.)
3 cups (two12-fluid ounce cans) evaporated milk (not sweetened, condensed)


Combine sugar, salt, cinnamon, ginger and cloves in medium bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shells.

Bake in a preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Chill. Do not freeze.

Cornmeal Pie Crust

This is from the Fannie Farmer Baking Book. I've doubled it to make 2 crusts.

2 cups flour
1 cup yellow cornmeal
1/2 teaspoon salt
1 cup vegetable shortening
About 6 tablespoons water

Preheat the oven to 425°F.

It is best to purchase finely ground corn meal. I've never actually found it in the store, so I just grind it finer using an immersion blender. You could also use a food processor or a blender.

Combine the flour, cornmeal, and salt in a bowl and stir to mix. Add the shortening and cut it into the flour and cornmeal until the mixture looks like fresh bread crumbs. I prefer to use a heavy-duty pastry blender. Do not use the cheapie ones made out of wire; find a good, heavy one. If you don't have a pastry blender, you can use two knives or your fingertips. If you've never done this, I recommend reading the Fannie Farmer Baking Book for directions.

Sprinkle on the water, a tablespoon at a time, stirring with a fork after each addition. Add just enough water so that the dough remains cohesive when pressed together -- it will be quite soft.

Divide the dough in 1/2 and follow the next directions for each of the two halves. Place the dough on a lightly floured surface and roll into a circle 2 inches larger than the inverted pie pan. If you have used regular supermarket cornmeal, which is rather coarse, the dough will break easily and will be difficult to handle, but you can patch it later; fortunately this is an easy dough to mend. Since the dough is difficult to handle, the most efficient way to transfer it into the pie pan is to roll it up on the rolling pin, then unroll it into the pie pan. Trim and crimp the edges, and the pie shell is ready to be filled unbaked.