Pumpkin Pie


Pie crust:

1 1/3 cup Thunderbolt FlourMaid Marian Whole Wheat or Harvest Flour 
½ tsp. salt
½ cup solid vegetable shortening
3 tbsp. water


1 1/4 cups pumpkin or butternut squash puree
3/4 cup sugar
½ teaspoon salt
½ teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon Thunderbolt Flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
½ teaspoon vanilla extract


  1. Preheat oven to 425 degrees. SIFT FLOUR BEFORE MEASURING.
  2. Spoon lightly into measuring cup and level without shaking or packing down.
  3. Combine flour and salt in a mixing bowl. With pastry blender or two knives cut in shortening until uniform; mixture should be fairly coarse.
  4. Sprinkle with water, a tablespoon at a time; toss with a fork.
  5. Work dough into a firm ball with your hands.
  6. Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1½ inches larger than inverted 9” pie plate. Gently ease dough into plate. Be careful not to stretch the dough.
  7. Trim ½ inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For the filling:

In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.