Classic Pumpkin Pie Recipe

Today I want to share a traditional favorite recipe for classic Pumpkin Pie that you can make anytime of the year.

I have been sharing some of my favorite fall recipes with you lately and I am beginning to notice a trend.

I LOVE Pumpkin Recipes during this time of year!

Gather these ingredients to make your Pumpkin Pie.

Then scroll down for full Pumpkin PIe Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!

Pumpkin Pie Ingredients

Crust:

• Shortening
• Flour
• Egg
• Water
• White Vinegar

Filling:

• Sugar
• Cinnamon
• Salt
• Ginger
• Cloves
• Eggs
• Pumpkin Puree
• Evaporated Milk

How to Make Pumpkin Pie

Work shortening into flour with a pastry cutter until texture resembles meal.

Beat egg and add to mixture.

Add cold water and vinegar and stir until just incorporated.

Place in a zippered bag. Flatten to about 1/2″ with a rolling pin.

Freeze for at least 20 minutes.

Preheat oven to 425.

Roll out on a floured surface and place in pie pan.

Mix sugar, cinnamon, salt, ginger and cloves together.

Beat eggs in large bowl.

Add in pumpkin,sugar mixture and evaporated milk.

Pour mixture into pie shell.

Bake in preheated oven for 15 minutes then reduce temperature to 350 and bake for another 55 minutes or until toothpick inserted in middle comes out clean.

Cool on wire rack.

Serve with a scoop of this delicious 2 ingredient Homemade Whipped Cream.

More PUMPKIN RECIPES here.

Pumpkin Pie Recipe

Kristie Sawicki

Traditional pumpkin pie recipe.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 1 hr 10 mins

Course Dessert

Cuisine American

Servings 6

Calories 4105 kcal

Ingredients

  

1x2x3x

• Crust:
• 1 cup Shortening
• 2 cup Flour
• 1 Egg
• 4 tbsp cold Water
• 2 tsp White Vinegar
• Filling:
• 3/4 cup Sugar
• 1 tsp Cinnamon
• 1/2 tsp Salt
• 1/2 tsp Ginger
• 1/4 tsp Cloves
• 2 Eggs
• 15 oz Pumpkin Puree
• 12 oz Evaporated Milk

Cook ModePrevent your screen from going dark

Instructions

 

• Work shortening into flour with a pastry cutter until texture resembles meal.
• Beat egg and add to mixture.
• Add cold water and vinegar and stir until just incorporated.
• Place in a zippered bag. Flatten to about 1/2″ with a rolling pin.
• Freeze for at least 20 minutes.
• Preheat oven to 425.
• Roll out on a floured surface and place in pie pan.
• Mix sugar, cinnamon, salt, ginger and cloves together.
• Beat eggs in large bowl.
• Add in pumpkin,sugar mixture and evaporated milk.
• Pour mixture into pie shell.
• Bake in preheated oven for 15 minutes then reduce temperature to 350 and bake for another 55 minutes or until toothpick inserted in middle comes out clean.
• Cool on wire rack

Nutrition

Calories: 4105kcalCarbohydrates: 413gProtein: 70gFat: 247gSaturated Fat: 72gCholesterol: 590mgSodium: 1751mgPotassium: 2356mgFiber: 20gSugar: 199gVitamin A: 67706IUVitamin C: 24mgCalcium: 1136mgIron: 21mg

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

Did you make this recipe? Please leave me a comment below, I would love to hear how you liked it (or not lol) Share a photo with me @KRISTIESAWICKI or tag #SAVINGDOLLARS!