End Thanksgiving dinner on a sweet note with this iconic pumpkin pie from Shaw’s Crab House. Featuring a buttery homemade crust with a classic pumpkin filling, this is sure to be a hit around the dinner table.

To download the recipe of Shaw’s Pumpkin Pie, click here.


pumpkin pie from shaw's

Shaw’s Pumpkin Pie

Yields 2 pies


2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, cold & cubed
1 cup ice water


  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky, be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls, Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least one hour.
  4. Roll dough and press into a 9 in. pie pans. Crimp edges.

Filling & Assembly

5 whole eggs
2 cups light brown sugar
6 ounces light corn syrup
4 cups heavy whipping cream
32 ounces roasted pumpkin puree or canned pumpkin
1 teaspoon ground cinnamon
½ tablespoon pumpkin pie spice
½ teaspoon powdered ginger
2 teaspoons pure vanilla extract
Pinch of iodized salt


  1. Combine all ingredients and blend with a hand mixer until well combined.
  2. Pour into 2 prepared 9-inch pie shells.
  3. Bake at 350° F for 30-35 minutes or until the filling sets.
  4. Serve at room temperature with fresh sweetened whipped cream and chopped pecans.


Want more Thanksgiving recipe inspiration? Check out our full guide to Thanksgiving – from the wines to the turkey – here.