Pumpkin Pie

Ingredients for filling:

  • 1 15-ounce can pumpkin
  • 1 can (1 ²⁄₃ cup) evaporated milk
  • 1 egg
  • 1 cup brown sugar
  • 1 tablespoon flour
  • 1¼ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon salt

Ingredients for Best-Ever Pie Crust:

  • 1¼ cup flour
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • 2 tablespoons cool water


Measure crust ingredients exactly. Stir together crust ingredients and roll between 2 sheets of waxed paper. The secret is to remove paper from one side, replace it, and flip the crust over to remove the other piece of waxed paper before fitting into a deep-dish pie pan.

Mix filling ingredients together and pour into unbaked pie crust. Bake 40-45 minutes at 375º. Serve with whipped cream.

This recipe comes from The Scufftown Cookbook: Lumbee Indian Recipes of Yesteryear and was sent to Our State magazine in response to a call for community cookbooks. The recipe has been tested and used by those submitting the cookbook, but not by Our State magazine. Please note that cooking times can vary by oven.

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