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Blue Ribbon Pumpkin Pie

Blue Ribbon Pumpkin Pie
9 votes, 3.89 avg. rating (77% score)
Blue Ribbon Pumpkin Pie

Yield: Serves 6-8.

When this blue ribbon pumpkin pie was entered in the Goshen (Connecticut) Fair, it took top honors -- thus the name. "I like pumpkin pie nice and firm, not too custardy, so I came up with a recipe that matched my taste, and I hoped the judges would like it too. It's just a basic pie recipe, but the crust turned out well. Appearance and taste count most at the fair."


  • 1 cup sugar
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cloves
  • 3 large eggs
  • 1-1/2 cups mashed pumpkin, or 1 can (not pre-mixed pie filling)
  • 1 cup light cream or evaporated milk
  • 9-inch pie shell, unbaked (recipe follows)


Mix first 8 ingredients together. Beat in eggs. Stir in pumpkin and cream. Pour into pie shell. Bake in a 400 degrees F oven for 50 minutes, or until knife is clean after inserting in center of pie. Cool completely before serving.

Flaky Pastry


  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup Crisco shortening
  • 2 tablespoons butter, melted
  • 5 tablespoons cold water
  • 1 tablespoon vinegar


Pie crust: Mix flour and salt. Cut in shortening and butter until mixture is like coarse crumbs. Add water and vinegar, mixing with fork. Form into ball and chill. Roll out to form 2 crusts. This is foolproof. Makes enough for a double-crust pie.

Updated Thursday, November 8th, 2007

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3 Responses to Blue Ribbon Pumpkin Pie

  1. Joel Brown October 22, 2008 at 11:26 am #

    It’s good but I don’t think a pumpkin pie is truly outstanding unless it has molasses in it.

  2. M.D. Colella October 22, 2008 at 1:13 pm #

    Excellent! Mind if I steal the recipe?

  3. Anonymous October 30, 2008 at 4:24 pm #

    The crust was not the best. I need tips for why and how to make it better.

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