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# Lard Crust Pumpkin Pie — The Flakiest Possible Pastry
- URL: https://thefoodiekitchen.net/lard-crust-pumpkin-pie/
- Published: 2026-10-03T09:49:02.000Z
- Updated: 2026-10-25T09:28:30.000Z
- Description: Pumpkin pie with a traditional lard crust — the flakiest pastry possible. Pumpkin filling with heavy cream and maple syrup. No seed oils, no shortening.
- Author: Savannah Ryan
- Tags: Blog, MAHA Recipes

**At a glance:** Lard Crust Pumpkin Pie — The Flakiest Possible Pastry: serves 8, cooked in lard, with no seed oils.

New to lard? [Lard vs Tallow — Which Ancestral Fat to Use →](https://thefoodiekitchen.net/lard-vs-tallow/)

A lard pie crust is flakier than a butter crust. This is food science, not nostalgia. Lard contains minimal water compared to butter (about 2% vs 17%), which means less steam generation, less gluten development, and more distinct flaky layers. Crisco was introduced in 1911 as a lard substitute. The marketing worked. The pie crust got worse.

## Lard Crust Pumpkin Pie — Recipe

**Serves:** 8 · **Prep:** 45 min · **Cook:** 55 min

Lard crust:

- 2 1/2 cups all-purpose flour
- 1 cup pastured lard cold and cubed
- 1/2 tsp salt
- 6-8 tbsp ice water

Pumpkin filling:

- 1 can (425g) pure pumpkin puree
- 2 eggs
- 3/4 cup heavy cream
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt

Method

1. Work cold lard into flour and salt with your fingertips until it resembles coarse crumbs. Some pea-sized pieces remaining is correct.
2. Add ice water 1 tbsp at a time until the dough just holds when pressed. Flatten into a disc, wrap, refrigerate 1 hour.
3. Roll chilled dough to 12-inch circle. Transfer to a 9-inch pie dish. Crimp edges. Refrigerate while making filling.
4. Preheat oven to 375°F.
5. Whisk pumpkin, eggs, cream, maple syrup, and spices until smooth. Pour into chilled shell.
6. Bake at 375°F for 15 minutes, reduce to 325°F, bake 40 more minutes until set with a slight jiggle in the centre.
7. Cool completely (at least 2 hours) before slicing. Serve with whipped cream.

More American Recipes Recipes

- [Tallow Apple Cider Donuts](https://thefoodiekitchen.net/tallow-apple-cider-donuts/)
- [Classic American Meatloaf in Tallow](https://thefoodiekitchen.net/american-meatloaf-tallow-classic/)
- [New England Clam Chowder in Butter](https://thefoodiekitchen.net/new-england-clam-chowder-butter/)

Cookbook

Savor Cookies — Seed Oil Free Baking

Butter, lard, coconut oil in every baked good. No seed oil substitutes.

This page contains affiliate links. As an Amazon Associate I earn from qualifying purchases. [Affiliate disclosure](https://thefoodiekitchen.net/affiliate-disclosure/).

[Get the Book on Amazon →](https://www.amazon.com/dp/B0DVKWSGY1?tag=thefoodieki0f-20)

Frequently Asked Questions

Why is lard better than butter for pie crust?

Lard contains less water than butter (2% vs 17%), less gluten development, and larger fat crystals that create more distinct flaky layers. Butter gives better flavour in sweet pastry; lard gives better texture for pie.

Can I mix lard and butter?

Yes — a 50/50 lard-butter crust gives you the flakiness of lard and the flavour of butter. Use half cold lard and half cold butter.

How do I know when pumpkin pie is done?

Set around the edges with a 3-inch wobble in the very centre. An overbaked pumpkin pie cracks and becomes grainy. The centre firms as it cools.

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Next step

Stock the fat this recipe uses: [**Fatworks leaf lard**](https://www.amazon.com/dp/B011YMC8P2?tag=thefoodieki0f-20).

Find every fat and pan we recommend on [our shop page](https://thefoodiekitchen.net/shop/).

Affiliate link. As an Amazon Associate we earn from qualifying purchases.

**Find more in:** [American recipes](https://thefoodiekitchen.net/seed-oil-free-american-recipes/) · [Dinner & Main Dishes recipes](https://thefoodiekitchen.net/seed-oil-free-dinner-and-main-dishes/) · [Lard recipes](https://thefoodiekitchen.net/lard-recipes/) · [All recipes](https://thefoodiekitchen.net/seed-oil-free-recipes/)