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!
My Grandma for example, who does a lot of baking for the blog. You can find more of her recipes here. She actually made this Easy Pumpkin Pie for you!
Traditionally, Pumpkin Pie is at every Thanksgiving meal. But, you don’t have to eat it in traditional form – you could make these cute little Pumpkin Pie Turkey’s instead! The kids and kids at heart will love them!
What You’ll Need for the Crust:
- 1 cup Flour
- 6 tbsp Butter Flavored Crisco
- 1/2 tsp Salt
- 2 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 cup flour, 6 tbsp butter flavored Crisco, and 1/2 tsp salt.
- Gently stir in 2 tbsp cold water.
- 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 an Easy 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.
Recipe Notes:
- Pure Pumpkin – Make sure to use 100% pure pumpkin. Any brand works!
- Egg – The recipe calls for 2 eggs + 1 egg yoke. It also works if you use 2 eggs + 1 egg white.
- Pie Crust – You can double the recipe provided and use it for any pie that isn’t open faced, such as Apple Pie or Rhubarb Pie.
- 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 Pie:
- Thanksgiving Pumpkin Pie Turkeys
- Easy Apple Pie
- Easy Pecan Pie
- Mini S’mores Pies
- Blueberry Pie Fries
- Fresh Rhubarb Pie
- Mini Chocolate Pudding Pies
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 cup Flour
- 6 tbsp Butter Flavored Crisco
- 1/2 tsp Salt
- 2 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.
- 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.
