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Just like grandma used to make it, but so much better. Cinnamon, nutmeg, brown sugar and ginger spice this pumpkin filler. Baked over a buttery crust, and served with cool whipped cream, you'll taste comfort in every bite.
1 3/4 Cup all-purpose flour
2 Tablespoon Sugar
1 1/2 Teaspoon Salt
6 Tablespoon butter
1/4 Cup Crisco
8 Tablespoon ice water
1 Medium sugar pumpkin
2 eggs, plus 2 egg yolks
1 1/2 Cup heavy cream
2/3 Cup brown sugar, packed
1/2 Cup granulated sugar
2 Teaspoon cinnamon
1 Teaspoon grated ginger
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground cloves
1/8 Teaspoon Cardamon, Ground
1/2 lemons, zested
: 450 ˚F
1 3/4 Cup all-purpose flour
2 Tablespoon Sugar
1 Teaspoon Salt
6 Tablespoon butter
1/4 Cup Crisco
8 Tablespoon ice water
: 450 ˚F
1 Medium sugar pumpkin
2 eggs, plus 2 egg yolks
1 1/2 Cup heavy cream
2/3 Cup brown sugar, packed
1/2 Cup granulated sugar
1/2 Teaspoon Salt
2 Teaspoon cinnamon
1 Teaspoon grated ginger
1/4 Teaspoon ground nutmeg
1/4 Teaspoon ground cloves
1/8 Teaspoon Cardamon, Ground
1/2 lemons, zested
: 450 ˚F
: 450 ˚F
: 450 ˚F