Rx Recipes: Pumpkin Pie

Third-year student, Sarah Petersen, shares her family’s favorite recipe for pumpkin pie.

Recipe by Sarah Petersen | Photos by Sarah Petersen and Danny Alexander | Published December 17, 2024

Our Rx Recipes series explores recipes provided by faculty, staff, students, and alumni of the UNC Eshelman School of Pharmacy. Third-year PharmD student, Sarah Petersen, shares this delicious pumpkin pie recipe with us just in time for Winter Break!

Pie Crust Recipe:

What You’ll Need
Large mixing bowl
Parchment paper
Rolling pin
9-inch pie plate
Pie weights or dry beans

Ingredients
1 and 1/2 cup all-purpose flour (plus extra for rolling)
1/4 teaspoon salt
1/2 cup plus 1 and 1/2 tablespoons vegetable shortening
2-4 tablespoons Ice water (more may be necessary)

Instructions

1. Preheat the oven to 375°F.
2. Whisk together the flour and salt in a large mixing bowl.
3. Using a fork, cut (or mash) together the flour and shortening until the particles are the size of course crumbs.
4. One tablespoon at a time, add the ice water to this mixture, tossing with a fork after every addition. The mixture will be ready to knead when all the flour is moistened and the pastry almost cleans the side of the bowl.
5. Mold the pastry into a ball, kneading the pastry a few times while in the mixing bowl.
6. Place the ball in the center of a lightly floured piece of parchment paper. Roll out the pastry into a circle 2 inches larger than your pie plate, using the flour liberally on the top and rolling pin to prevent sticking. Fold the pastry into quarters, place it in the pie plate, and unfold. Press the pastry into the plate and sides. Trim off the excess using a knife.
7. Line the pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights/beans are evenly distributed around the pie dish.
8. Bake the crust for 10 minutes. Remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork and bake for 7-8 more minutes (until the bottom is just starting to brown).

Pumpkin Pie Filling Recipe:

What You’ll Need
Large mixing bowl
Tin foil

Ingredients
Egg wash (1 large egg beaten with 1 Tablespoon milk)
One 15-ounce can pumpkin puree
3 large eggs
1 and 1/4 cups packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/8 teaspoon black pepper
1 cup heavy cream
1/4 cup milk

Instructions

1. Whisk the pumpkin, 3 eggs, and brown sugar together until combined.
2. In a separate bowl, stir the cornstarch, salt, cinnamon, pumpkin pie spice, and pepper together. Add heavy cream and milk.
3. Stir into the pumpkin mixture, whisking until everything is combined.
4. Pour pumpkin pie filling into the crust. Only fill the crust about 3/4 of the way up. (You will probably have leftover filling.)
5. Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center will be wobbly. After 25 minutes of baking, cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then every 5 minutes until done.
6. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before serving.

Originally from the suburbs of Kansas City, Kansas, Sarah Petersen is a third-year PharmD student at the UNC Eshelman School of Pharmacy. This recipe originates from an old church cookbook that Sarah’s grandmother used frequently.

Sarah learned the art of pie crusts after years of practicing with her grandmother. Eventually, with her grandmother’s patient teaching, pie-making is now a family tradition Sarah cherishes. She now carries out her grandmother’s legacy with every flaky, golden crust she makes!

Sarah is currently pursuing a career in oncology pharmacy, but when she is not immersed in her studies, you will find her reading, going to concerts, or baking.

Thank you, Sarah, for the recipe!