Pumpkin Pie

Just For Fun, Seasonal, Tastebuds


Pastry Crust:

  • 1 ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ½ cup shortening
  • 3 tablespoons cold water, or more as needed


  • 2 cups mashed, cooked pie pumpkin (if making fresh check out this recipe https://www.inspiredtaste.net/35527/easy-pumpkin-puree-recipe/)
  • 1 (12 fluid ounce) can of evaporated milk
  • 2 large eggs, beaten
  • ¾ cup packed brown sugar
  • ½ teaspoon ground cinnamon, or more to taste
  • ½ teaspoon ground ginger, or more to taste
  • ½ teaspoon ground nutmeg, or more to taste
  • ½ teaspoon salt


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Make the pastry crust: Mix flour and salt together in a bowl. Cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Mix in 3 tablespoons water, one at a time, until the dough is moist enough to hold together. Add up to 1 more tablespoon of water if needed.

  3. Shape dough into a ball with lightly floured hands. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Place an 8- or 9-inch pie pan upside-down on the dough; use a sharp knife to cut a circle of dough 1 1/2 inches larger than the pie pan. Remove and discard dough scraps and set the pie pan aside.

  4. Gently roll a circular piece of dough around the rolling pin; transfer it right-side up over the pie pan. Unroll, easing dough into the bottom of the pan. Use two hands to flute the dough around the top edges.

  5. Make the filling: Beat pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt in a large bowl with an electric mixer until well combined. Pour into the prepared crust.

  6. Bake in the preheated oven until a knife inserted into the filling 1 inch from the edge comes out clean, 40 to 60 minutes. Cover the edges with foil if needed to prevent it from burning as the filling cooks.

  7. Remove from the oven and cool to room temperature before serving.

A slice of pumpkin pie.

Since Halloween is tomorrow that means Thanksgiving is just around the corner so I’m sharing a new recipe I tried for homemade pumpkin pie. I’m not huge on pumpkin pie so you’ll have to take my boyfriend and little brother’s word for how tasty it was.

I made this using a sugar pumpkin we picked up at the pumpkin patch when we went this year. If you don’t want to deal with the extra steps that using a fresh pumpkin entails I don’t blame you and usually don’t either. Canned pumpkin puree works just fine and if there’s some leftover is a great dog treat.

This is not my recipe, I found it here https://www.allrecipes.com/recipe/13711/homemade-fresh-pumpkin-pie/. So it did have nutrition information which is down below.

Nutrition Facts (per serving 1 piece):

363 Calories, 18g Fat, 44g Carbs, 7g Protein

If the pie is not your speed and you are looking for another festive dessert check out these dirt pudding cups that can be served without the worms for after Halloween. https://sundayedition.fetchyournews.com/2022/10/09/dirt-pudding-cups/



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