Two-Crust Pumpkin Pie


  • 5 cups pumpkin or winter squash, peeled and cut in 1-inch cubes
  • cup raisins
  • 1 cup light-brown sugar
  • 3 tablespoons flour
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • Pastry for a two-crust 9-inch pie
  • 2 tablespoons unsalted butter
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      252 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 39 grams sugars; 2 grams protein; 7 milligrams cholesterol; 26 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings


  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. When crust is done blind-baking, spoon in the pumpkin mixture. Dot with the butter. Cover with the top crust, and seal and crimp the edges. Cut a few decorative slits in the top to allow steam to escape.
  4. Bake 15 minutes. Reduce heat to 350 degrees and bake until the crust is golden brown, about 40 minutes longer. Serve warm or cooled to room temperature.
  • This pie is excellent served with Cheddar cheese on the side. Pies at the Eleventh Hour

1 hour 45 minutes

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