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Val's Quick and Easy Pumpkin Pie

From master baker, Valerie Berg, this is a smooth pumpkin pie that is quick to make, but tastes like you slaved over the stove forever.


  • 1 1/2 cups flour
  • 4 ounces butter (1 stick) or substitute, very cold, cut into 8 pieces
  • 1 egg (optional)
  • about 1/2 cup ice water, depending on whether you use the egg


  • 2 large eggs
  • 2 cups pumpkin (canned or fresh)
  • 1 cup condensed milk
  • 1/2 cup sugar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • pinch of salt




Equipment: 9 inch pie plate, deep-dish variety

CRUST: Combine flour, butter, and optional egg in a food processor. Add ice water very slowly. When ingredients gather into a ball, remove from machine, wrap in wax paper and refrigerate for about 1/2 hour.

Preheat oven to 450° F.

FILLING: In large bowl, lightly beat eggs. Using a whisk, stir in pumpkin and blend well. Whisk in milk, both sugars, cloves, allspice, ginger, cinnamon and salt.

Lightly grease pie plate. Roll out crust and place it carefully in plate.

Pour in filling and bake for 10 minutes at 450 °F. Lower heat to 400°F and bake about 40 to 45 minutes longer or until a knife inserted in the center of the pie comes out clean.

Refrigerate pie, and serve with either whipped cream or vanilla ice cream.

Yield: 1 pie

This recipe from

Contributor: Valerie Berg

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