Fall in love with our Blue Ribbon Pumpkin Pie

In a world full of flavors and options, there is one dessert that stands out above the rest: Houser’s Blue Ribbon Pumpkin Pie. This pie has won multiple awards, including the coveted Grange Fair Winner Recipe, and is sure to become a favorite among dessert lovers.

Matthew Houser, the mastermind behind this award-winning recipe, created his first pie at just nine years old. His pie-making skills have only grown with age, and he has become renowned for his delicious pumpkin pies. With this recipe, you’ll be able to create your own award-winning masterpiece.

The key to making this perfect pumpkin pie lies in the ingredients. The butter-flavored shortening gives the crust a rich flavor and flaky texture, while the combination of evaporated milk, pumpkin, eggs, sugar, and spices creates the perfect balance of sweet and savory. Plus, with substitutions and variations included in this recipe article, you can tailor this pie to your specific preferences or dietary restrictions.

Whether you’re entering a baking contest or simply looking to impress your friends and family, this Houser’s Blue Ribbon Pumpkin Pie Recipe guarantees success every time. So gather your ingredients and get ready to create your own blue ribbon pumpkin pie grange fair winner recipe!

Why You’ll Love This Recipe

Houser's Blue Ribbon Pumpkin Pie Grange Fair Winner
Houser’s Blue Ribbon Pumpkin Pie Grange Fair Winner

Are you looking for a show-stopping dessert recipe that is sure to impress? Look no further than Houser’s Blue Ribbon Pumpkin Pie – the Grange Fair winner recipe that is both decadent and easy to make.

This recipe features a rich and creamy pumpkin filling, made with canned pumpkin, eggs, evaporated milk, ground cinnamon, salt, and sugar. The crust is made with a combination of flour, butter flavor shortening, and ice-cold water, which creates a flaky and buttery foundation for the perfect pumpkin pie.

What sets this recipe apart is its award-winning history. This recipe was crafted by Matthew Houser himself when he was only nine years old. He entered it in the pie category at his local county fair where it won a blue ribbon on his first try. Since then, it has won numerous awards at state fairs and Grange fairs across the country.

But don’t just take our word for it – once you give this blue ribbon pumpkin pie recipe a try yourself, you’ll understand why it’s been consistently recognized as an award-winning recipe. Whether you’re serving it up for a special occasion or just because, this pumpkin pie is sure to satisfy any sweet tooth. So why wait? Try making Houser’s Blue Ribbon Pumpkin Pie today and taste for yourself what all the fuss is about!

Ingredient List

 This beauty won the blue ribbon at the Grange Fair!
This beauty won the blue ribbon at the Grange Fair!

Before we dive into the recipe, let’s gather all the necessary ingredients. Houser’s Blue Ribbon Pumpkin Pie Grange Fair Winner Recipe requires the following:

For the crust:

  • 3 cups flour
  • 1 cup of butter-flavored shortening (like Crisco)
  • 5-8 tablespoons of full ice-cold water

For the filling:

  • 1 can evaporated milk
  • 2 cups pumpkin puree (fresh or canned)
  • 2 eggs
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Make sure to have these ingredients on hand so you can get started right away!

The Recipe How-To

 A slice of this pumpkin pie is like a taste of heaven.
A slice of this pumpkin pie is like a taste of heaven.

Now that you have gathered all the necessary ingredients from the list above, it’s time to start making the famous Houser’s Blue Ribbon Pumpkin Pie.

Making the Crust

  1. First, preheat your oven to 425°F (218°C).
  2. Mix 3 cups of flour with 1 teaspoon of salt in a large bowl.
  3. Next, add 1 cup of butter flavor shortening and 5/8 cup of full ice-cold water. Mix until it forms into a ball.
  4. Put aside 2/3 of the dough and keep it in the refrigerator for at least half an hour.
  5. Roll out on a floured surface enough for two large crusts.
  6. Place one crust in a pie pan and trim off the excess edges.

Making the Filling

  1. Beat three eggs until they froth nicely, then put them in a separate bowl.
  2. In another large bowl, mix ¾ cup of sugar, ½ teaspoon of salt, and 1 ½ teaspoons of ground cinnamon.
  3. Next, add one can of pumpkin (30 oz), followed by one can (12 oz) of evaporated milk. Mix well.
  4. Slowly pour the egg mixture into the pumpkin mixture as you stir gently.
  5. Pour filling onto the crust laid out earlier in step 6 under “Making The Crust”.

Baking It All Together

  1. Place your pie in the oven at 425°F (218°C) for 15 minutes.
  2. Then reduce the temperature to 350°F (177°C) for an additional 45 minutes or until you see the filling firm up around the edges.

Congratulations! You have made Houser’s Blue Ribbon Pumpkin Pie! Allow the pie to cool at room temperature before serving.

Optional Toppings

You may also top this pie with whipped cream or add a small amount of light brown sugar dissolved in melted butter to create a caramelized top crust.

Enjoy your award-winning recipe!

Substitutions and Variations

 The filling is bursting with warm spices and rich pumpkin flavor.
The filling is bursting with warm spices and rich pumpkin flavor.

Alright, listen up folks. Just because this recipe won the blue ribbon at the Grange Fair, doesn’t mean you can’t make it your own. Here are some substitutions and variations that I think would add some great flavor and personality to this pumpkin pie.

First off, let’s talk crust. I like to use a gingersnap or cinnamon cookie crust instead of the traditional pastry crust. It adds a lovely crunch and warm spice flavor that pairs perfectly with the pumpkin filling.

If you’re not a fan of evaporated milk, you can easily swap it out for heavy cream or even almond milk for a dairy-free version. And if you want to give your pie a little kick, try adding a splash of bourbon or spiced rum to the filling mixture before baking.

Now let’s talk about spices. Ground nutmeg or ginger can be used in place of the cinnamon, or try incorporating all three for an extra spicy kick. A pinch of cardamom can also add an interesting twist.

For those with dietary restrictions, you can easily make this recipe gluten-free by using a gluten-free flour blend in place of traditional flour. And for my vegan friends out there, try using coconut oil in place of the butter-flavored shortening and flax eggs in place of regular eggs.

Overall, don’t be afraid to get creative with this recipe. That’s how Matthew Houser won his first blue ribbon at age nine – by putting his own spin on a classic pumpkin pie recipe. Who knows, maybe your variation will win you the top prize at your county fair one day too.

Serving and Pairing

 This pie is perfect for any autumn gathering.
This pie is perfect for any autumn gathering.

When it comes to serving Houser’s Blue Ribbon Pumpkin Pie, there’s no better way to enjoy a slice than with a dollop of freshly whipped cream on top. The creamy texture of the homemade whipped cream complements the spiced pumpkin filling beautifully.

Alternatively, you could also serve this pie with a scoop of vanilla ice cream for an extra indulgent dessert experience. The contrast of the warm pie filling and cold ice cream is a match made in heaven.

If you’re hosting a fall gathering or holiday meal, consider pairing this pumpkin pie with a warm cup of spiced cider or a hot mug of coffee. The flavors will complement each other and create a cozy atmosphere that your guests will love.

No matter how you choose to serve it, this Blue Ribbon Pumpkin Pie Grange Fair Winner Recipe is sure to be a crowd-pleaser. So go ahead and indulge in this delicious slice of Americana – you won’t be sorry!

Make-Ahead, Storing and Reheating

 Baked to perfection with a perfectly golden crust.
Baked to perfection with a perfectly golden crust.

I understand that busy schedules can get in the way of indulging in freshly baked pies at all times. That’s why I’m excited to give you some tips on how to make this pumpkin pie ahead of time, store it properly, and reheat it to perfection.

If you want to make this pie ahead of time, you can do so up to two days before serving it. After baking the pie, let it cool completely and then cover it tightly with plastic wrap or aluminum foil before storing it in the refrigerator. Make sure to place it on a flat surface so the filling stays firm and doesn’t shift around.

When ready to serve, take the pie out of the refrigerator about 30 minutes before reheating. This will allow it to come up to room temperature and prevent sudden temperature changes that could cause the crust to become soggy. Preheat your oven to 325°F (165°C), remove the covering from the pie, and place it in the preheated oven for approximately 10-15 minutes or until warm.

Another option is to reheat individual slices in the microwave for about 15-20 seconds each. However, keep in mind that reheating in the microwave may result in a softer crust.

To prolong its shelf life, store leftover pumpkin pie properly. Wrap it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to four days. Remember not to freeze your leftover pumpkin pies as this may cause a change in texture and affect the overall quality of your pies.

With these tips handy, nothing now stands between you and enjoying a fresh Houser’s Blue Ribbon Pumpkin Pie Grange Fair Winner Recipe anytime you crave for one!

Tips for Perfect Results

 A dollop of whipped cream is the perfect finishing touch.
A dollop of whipped cream is the perfect finishing touch.

Now, let’s talk about some tips that will ensure you get perfect results with Houser’s Blue Ribbon Pumpkin Pie Grange Fair winner recipe.

One of the most important things to consider when making this pie is the crust. Make sure your butter flavor shortening and water are as cold as possible, as this will help create a flaky crust. Another tip to keep in mind is to not overwork the dough. This can cause it to become tough and chewy.

When it comes to making the filling, be sure to fully bake the pie until the filling is firm. This will prevent a runny pie and ensure the best texture. Also, be sure to use pure pumpkin puree instead of pumpkin pie filling for a better taste profile.

When adding your spices such as cinnamon or nutmeg to your filling, be mindful of how much you add. A little goes a long way, so don’t overdo it.

If you desire a sweeter taste on your pie, consider adding more sugar than the recipe calls for. However, be careful not to make it too sweet as this will overpower other flavors in the pie.

Lastly, consider pairing this amazing dessert with whipped cream or vanilla ice cream. The combination of coolness and sweetness adds an extra oomph to an already award-winning pumpkin pie.

By keeping these tips in mind while making this award-winning pumpkin pie recipe from Matthew Houser’s blue ribbon winning entry at the county fair pie category, you can create a dessert that everyone will love and keep coming back for more!


It’s common to have questions when trying out new recipes, especially if you’re working with a specific ingredient or technique for the first time. To help out, I’ve assembled a list of frequently asked questions (FAQ) that cover some of the most common queries about Houser’s Blue Ribbon Pumpkin Pie recipe. Here are some answers to put you on the right track to success:

How did Colonist cook pumpkin pie?

In the past, residents of the Plymouth Colony located in southern New England, potentially created a type of pumpkin pie without any pastry crust. Instead, they would cook pumpkins by either boiling them or placing a mixture of milk, honey, and spices inside a hollowed-out pumpkin and then baking it in hot ashes.

How do you make Sara Lee pumpkin pie?

When baking a pie, it’s important to preheat your oven to 375 degrees Fahrenheit. Allow the pie to bake for around 70 to 75 minutes – or until the crimped edges are a beautiful golden brown. You’ll want to keep an eye on the outer edges of the filling too; they should have a firm set, with a bit of natural browning. Don’t be alarmed to see that the center circle, which should be around 4-5 inches in size, has a soft set and jiggles like gelatin. This is perfectly normal. As the pie cools, the center filling will firm up beautifully. Remember, it’s important not to overbake your pie.

What century is pumpkin pie?

Did you know that the first-ever printed recipe for a sweet pumpkin pie was published back in 1796? The recipe can be found in the cookbook called American Cookery, and it is surprisingly similar to the pumpkin pies we enjoy today! The recipe called for a quart of pumpkin that was stewed and strained, along with three pints of cream, nine beaten eggs, sugar, mace, nutmeg, and ginger, all placed into a pie crust.

Bottom Line


In conclusion, the Houser’s Blue Ribbon Pumpkin Pie Grange Fair Winner Recipe is as delicious as it is impressive. With its award-winning flavors and time-honored tradition, this pie truly stands out from the rest. So why not give it a try and taste the sweet success of an award-winning recipe? Whether you’re making it for a special occasion or just craving something sweet, this pie will surely be a crowd-pleaser. And who knows, maybe you’ll even enter it into a fair or competition one day! Just remember to stick to the recipe and follow my tips, and you’ll have a “blue ribbon” winner on your hands in no time.

Houser's Blue Ribbon Pumpkin Pie Grange Fair Winner

Houser’s Blue Ribbon Pumpkin Pie Grange Fair Winner Recipe

From CDT Wens 30th 2000 M Houser age 9, Blue Ribbon Pie winning recipe on his first try at entering the fair's pie category. " We never expected this." said his Mother, who taught M to bake when he was old enough to stand on a chair. He doesn't have to look at a recipe and "he cracks his eggs one handed." Pretty good for a 4th grader. Why no other spices? Well M doesn't like nutmeg or allspice.
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Course: Dessert
Cuisine: American
Keyword: < 60 Mins, Dessert, Pie, Thanksgiving
Cook Time: 55 minutes
Servings: 2 pies
Calories: 509.3kcal



  • 3 cups flour
  • 1 cup butter flavor shortening
  • 3 tablespoons butter flavor shortening
  • 5 -8 tablespoons full of ice cold water


  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 4 eggs
  • 1 (29 ounce) can pumpkin
  • 2 (12 ounce) cans evaporated milk


  • Dough:
  • Mix flour, salt and shortening until crumbly and add water by tablespoon until dough is easy to handle. Recipe provides a generous amount of dough to make rolling out easier.
  • Divide dough in half and roll out each portion to line an 8 inch pie pan. Lay the crust in the pie pans, trim the edges and fold them under.
  • Filling:
  • Combine the sugar, salt and cinnamon and add the eggs, mixing well. Stir in the pumpkin and milk and mix well.
  • Pour half the filling into each pie shell and bake 15 minutes at 425°F Then reduce the heat to 350F and bake 40 to 45 minutes longer.

Your Own Notes


Serving: 225g | Calories: 509.3kcal | Carbohydrates: 59.5g | Protein: 9.9g | Fat: 26.6g | Saturated Fat: 8.3g | Cholesterol: 86.9mg | Sodium: 278.8mg | Fiber: 1.4g | Sugar: 26.1g

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