Classic Pumpkin Pie Recipe

Traditional pumpkin pie recipe.

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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!

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

Traditional pumpkin pie recipe.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 45 minutes

Cook Time: 1 hour 10 minutes

Servings: 6

Calories: 4105kcal

Author: Kristie

Ingredients

• 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

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: 4105kcal | Carbohydrates: 413g | Protein: 70g | Fat: 247g | Saturated Fat: 72g | Cholesterol: 590mg | Sodium: 1751mg | Potassium: 2356mg | Fiber: 20g | Sugar: 199g | Vitamin A: 67706IU | Vitamin C: 24mg | Calcium: 1136mg | Iron: 21mg