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    Pumpkin Pie Recipe

    Pumpkin Pie Recipe

    I love pumpkin! The bright orange fruit always makes me think of fall and the holiday season. So, in addition to pumpkin bread, pumpkin pasties, and pumpkin pudding during the holidays, I also love making pumpkin pie as one of my Thanksgiving dinner desserts. My favorite recipe for making pumpkin pie is a variation on the classic Betty Crocker recipe. Mine differs in the number and amount of spices that I add to the filling and to the crust.


    Pie crust

    • 1 cup plus 2 tablespoons of all-purpose flour
    • 1 teaspoon of cinnamon
    • 1/2 teaspoon of nutmeg
    • 1/4 teaspoon of cloves
    • 1/2 teaspoon of salt
    • 1/3 cup of vegetable oil
    • 2 to 3 tablespoons of cold water

    Pie filling

    • 1 1/4 cups of pumpkin puree
    • 1 egg
    • 1 1/4 cups of evaporated milk
    • 2/3 cup of white sugar
    • 1/4 teaspoon of salt
    • 2 teaspoons of cinnamon
    • 1 teaspoon of ginger
    • 1/2 teaspoon of cloves


    1. Combine the flour, cinnamon, nutmeg, cloves, and salt in a medium mixing bowl.
    2. Add the vegetable oil.
    3. Mix until the crust particles are the size of small peas.
    4. Sprinkle in the water until all of the crust mixture is moistened and cleans the side of bowl.
    5. Gather the crust pastry into a ball.
    6. Flatten the crust pastry in the bottom of an ungreased 8-inch glass pie pan.
    7. Mold the pie crust around the edge of the pie pan.
    8. Place all of the ingredients in an electric blender.
    9. Puree the filling ingredients until thoroughly mixed.
    10. Preheat the oven to 425°.
    11. Place the pie crust on the middle oven rack.
    12. Pour the pie filling into the crust.
    13. Bake uncovered for fifteen minutes
    14. Reduce the oven temperature to 350°.
    15. Bake for another thirty-five to forty minutes or until a knife inserted into the center of the pie comes out clean.
    16. Allow to cool.
    17. Chill.
    18. Serve cool with whipped cream
    19. Refrigerate any used pumpkin pie.

    Making pumpkin pie is easy with my recipe. I also love including pumpkin pie as one of my Thanksgiving dinner desserts because I can make the pie a day or two ahead of time, which is a plus for someone who must work during the days leading up to the holiday. (Most years I end up making pumpkin pie on the Tuesday before Thanksgiving.) So, for all the other cooks out there who love pumpkin as much as I do, I highly suggest my flavorful pumpkin pie recipe.

    Bowl of Flour Cloves, Nutmeg, and Cinnamon

    Flour Mixed with Spices Dry Crust Ingredients

    Adding the Oil to the Flour Mixing the Pie Crust Dough

    Putting the Crust Dough in the Pie Pan Evaporated Milk

    Pumpkin Pie Filling Ingredients in Blender Making the Pumpkin Pie Filling

    Baking the Pumpkin Pie Baked Pumpkin Pie

    Image Credits

    Pumpkin Pie Recipe © 2012 Heather Johnson
    Bowl of Flour © 2012 Heather Johnson
    Cloves, Nutmeg, and Cinnamon © 2012 Heather Johnson
    Flour Mixed with Spices © 2012 Heather Johnson
    Dry Crust Ingredients © 2011 Heather Johnson
    Adding the Oil to the Flour © 2012 Heather Johnson
    Mixing the Pie Crust Dough © 2011 Heather Johnson
    Putting the Crust Dough in the Pie Pan © 2011 Heather Johnson
    Evaporated Milk © 2012 Heather Johnson
    Pumpkin Pie Filling Ingredients in Blender © 2012 Heather Johnson
    Making the Pumpkin Pie Filling © 2011 Heather Johnson
    Baking the Pumpkin Pie © 2012 Heather Johnson
    Baked Pumpkin Pie © 2012 Heather Johnson

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