A traditional Pumpkin Pie Recipe symbolizing harvest time and served to friends and family at every Thanksgiving meal!
Simple Pumpkin Pie Recipe
A girlfriend recently sent me a text that said I need to refer to myself as ‘CEO – Chief Everything Officer’ of the blog. I love it so much I am asking a friend of mine to make me a sign of it for my studio!
But, in all honesty I should really include some fine print on that sign because it takes a village to keep this blog running – I can’t do it without the support of my friends and family. And I wouldn’t be getting paid to do what I love without my loyal readers! I am thankful for so many people in my life!
I am especially thankful for my Grandma, who made this Easy Pumpkin Pie for you! If you love the tradition of pumpkin for Thanksgiving, then I think you’ll love Baked Pumpkin Custard Cups, Pumpkin Caramel Cheesecake Bars, Mini Pumpkin Cheesecakes, and Pumpkin Cake, too!
What You’ll Need for the Crust:
- 1 1/4 cup Flour
- 1/2 cup Butter Flavored Crisco
- 1/2 tsp Salt
- 3 tbsp Cold Water
And the Pumpkin Filling:
- 1/2 cup Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 2 Eggs + 1 Egg Yoke, Beaten
- 1 (15 oz) can 100% Pure Pumpkin
- 1 (12 oz) can Evaporated Milk
How to Make Pie Crust
There is no shame in buying a pre-made pie crust and pouring the pumpkin pie mixture into it. But should you feel like making the entire pie homemade, this is how you make a pie crust:
- Combine 1 1/4 cup flour, 1/2 cup butter flavored Crisco, and 1/2 tsp salt.
- Gently stir in 3 tbsp cold water. (If too dry, add water gradually a teaspoon at a time.)
- Lightly sprinkle countertop with flour and roll out the pie crust. Place into pie pan and gently form to the shape of the pan.
- Using a knife, cut off extra around the edge of the pan.
- After the pumpkin pie mixture is poured into the crust, you can leave the edge of the crust as is or press a fork or your fingertip into the edge to give it a finishing touch.
How to Make Pumpkin Pie
- Preheat oven to 400 degrees.
- In a small bowl, combine 1/2 cup sugar, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp cloves. Beat 2 eggs + 1 yoke and combine with the mixture.
- In a separate large bowl, combine 1 (15 oz can) 100% pure pumpkin and 1 (12 oz can) evaporated milk. Combine all ingredients together in the large bowl and mix.
- Pour into prepared crust.
- Bake at 400 degrees for 15 minutes then reduce oven temperature to 350 degrees and bake for 30-40 additional minutes.
You Might Also Like:
- Pumpkin Cheesecake Cookies
- Easy Apple Crisp
- Pecan Pie Brownies
- Cheese & Cracker Pumpkin Pies
- Thankful for the Hands That Teach Me Free Printable Gift Tags
- Nutter Butter Pretzel Turkeys
- Pumpkin French Toast
- Cranberry Bliss Bars
- Candied Pecans
- Nutter Butter Acorn Cookies
- Acorn Kisses Treats
- Haystack Cookies
- 25 Vegetarian Thanksgiving Side Dishes
- 10 Cute Thanksgiving Turkey Candy Treats
- Pecan Pie Overnight French Toast
- Sweet Potato Casserole
- Pumpkin Cream Cheese Muffins
Recipe Notes:
- Pure Pumpkin – Make sure to use 100% pure pumpkin. Any brand works!
- Leftover Crust – When my Grandma makes pie, she always makes an extra treat if she has leftover crust:
- Rectangles – She rolls out the extra dough, cuts into rectangles, spreads melted butter onto the pieces, and sprinkles with cinnamon/sugar. Then she bakes them at 350 degrees for 10-15 minutes.
- Circles – Or, she rolls it out and cuts out circles. With half of the circles she gets from the dough, she cuts out a smaller circle in the middle. She puts jelly or pudding in the center of the circle without the center cut out. Then places the remaining circles with cutout centers over top. Press the edges together and bake at 375 degrees for 10-15 minutes.
More Thanksgiving Desserts:
- Thanksgiving Pumpkin Pie Turkeys
- Pecan Pie Dump Cake
- Pumpkin Roll
- Baked Pumpkin Custard Cups
- Pecan Pie Cheesecake Bars
- Pecan Sugar Cookies
- Cranberry Pretzel Salad
- Pumpkin Caramel Cheesecake Bars
- Swirled Pumpkin Cheesecake Bars
- Mini Pecan Pie Cheesecakes
- Pumpkin Cheesecake Bars
- Mini Pumpkin Cheesecakes
- Pumpkin Cake
- Cranberry Pumpkin Cake
- Pumpkin Pie Cake Bars
- Pumpkin Pecan Cobbler
- No Bake Triple Layer Pumpkin Pie
- Pecan Pie Bars
Easy Pumpkin Pie
Easy Pumpkin Pie, a traditional Pumpkin Pie Recipe symbolizing harvest time and served to friends and family at every Thanksgiving meal!
Ingredients
Crust
- 1 1/4 cup Flour
- 1/2 cup Butter Flavored Crisco
- 1/2 tsp Salt
- 3 tbsp Cold Water
Pumpkin Filling
- 1/2 cup Sugar
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 2 Eggs + 1 Egg Yoke, Beaten
- 1 (15 oz) can 100% Pure Pumpkin
- 1 (12 oz) can Evaporated Milk
Instructions
- Preheat oven to 400 degrees.
- To make the crust, mix together flour, Crisco, and salt.
- Add in cold water and gently stir. (If too dry, add water gradually a teaspoon at a time.)
- Lightly sprinkle countertop with flour and roll out the pie crust. Place into pie pan and gently form to the shape of the pan.
- Using a knife cut off extra around the edge of the pan.
- After the pumpkin pie mixture is poured into the crust, you can leave the edge of the crust as is or press a fork or your fingertip into the edge to give it a finishing touch.
- To make the pumpkin filling, combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat 2 eggs + 1 yoke and combine with the mixture.
- In a separate large bowl, combine pure pumpkin and evaporated milk. Combine all ingredients together in the large bowl and mix.
- Pour into prepared crust.
- Bake at 400 degrees for 15 minutes then reduce oven temperature to 350 degrees and bake for 30-40 additional minutes.
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