• Preparation Time 40 minutes
  • Baking Time 30 minutes
  • Makes 16 pies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Pie Crust
  • 4 cups Robin Hood® Original All Purpose Flour
  • 1 1/2 tsp salt
  • 2 cups All Vegetable Shortening
  • 2 eggs
  • 1/4 cup cold water
  • 2 tbsp white vinegar
  • Filling
  • 1 3/4 cups pure pumpkin puree
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tbsp Robin Hood Original All Purpose Flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 1 can Carnation® Regular or 2% Evaporated Milk

Serving Size: 16 pies


Serving Size: 16 pies

  • Preheat oven to 425°F (220°C). Grease or spray muffin pans.
  • CRUST: Combine flour and salt in large mixing bowl. Cut shortening into flour with pastry blender or 2 knives until mixture is uniform and resembles large peas. Beat eggs, water and vinegar together. Pour all liquid evenly over flour mixture. Stir with fork until all of mixture is moistened.  Divide dough in four pieces. Roll dough out on lightly floured surface to ¼” (0.6 cm) thickness. Cut out 4 ½” (11 cm) circles. You should get a total of 16 circles. Line muffin cups with dough.
  • FILLING: Whisk together pumpkin puree, sugar, eggs, flour, spices and salt in large bowl until smooth. Gradually whisk in evaporated milk.  Divide mixture evenly between pie shells.
  • Bake in preheated oven 15 minutes. Lower oven to 375°F (190°C). Continue baking 12 - 15 minutes until crust is golden and filling is set. Cool in pans for 15 minutes. Carefully remove from pans and continue cooling on wire cooling racks. Garnish with whipped cream if desired.


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