Traditional Pumpkin Pie + Easy Crust Recipe

Happy Monday everyone! I hope you’re having a great day thus far. It’s a beautiful September afternoon here. The sun is shining in between passing clouds and there’s a subtle breeze traveling through the air, which makes the Florida heat a bit more bearable. The house smells incredible right now. I’ve got hazelnut coffee at arms reach, a maple walnut candle burning,ย Turkey Chiliย in the crock pot, and this yummy pumpkin pie cooling on the counter. It is a delicious whirlwind of Fall scents in here.

Being that we’re more than half-way through September already, Fall is in full swing for me. I know, I know…it’s not technically Fall yet but September 1st kickstarts my Fall season. By now pumpkin and pumpkin-spice is everywhere you turn…and I’m loving it. My boyfriend on the other hand (who is more of an apple/cider fan in the Fall) would disagree. It’s always a battle between pumpkin and apple around this time of year for us….where are my pumpkin fans at? ๐Ÿ˜‰

I can’t get enough of the stuff. There are so many possibilities when you have a can of pumpkin on hand. Savory, sweet, healthy, indulgent…you name it. Now out of all the things I could have made with the can of pumpkin I had, I decided to go back to the basics today. I’ve never ever made a pumpkin pie before…which is hard to believe considering I love baking and the Autumn season so much. But back at home in MA, my aunt would always be the one to make the pumpkin pie for our Holiday get-togethers…it was sort of her thing and let me tell you, hers is the bomb. I’d like to think mine came out pretty good but I’ll let you decide! ๐Ÿ˜‰

Traditional Pumpkin Pie

  • Difficulty: Medium
  • Print

You Will Need:

(For The Crust)

  • 2 1/2 Cups All-Purpose Flour, Sifted
  • 1/2 Tsp Salt
  • 1/2 Cup Butter, Cold + 1 Tbsp to Butter Pie Dish
  • 1/2 Cup Vegetable Shortening
  • Cold Water, as needed

(For The Filling)

  • 1 15oz Can Pure Pumpkin
  • 1 12oz Can Evaporated Milk
  • 2 Large Eggs
  • 1 Tsp Vanilla Extract
  • 3/4 Cup Granulated Sugar
  • 2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 1/2 Tsp Ground Allspice
  • 1/2 Tsp Ginger
  • 1/2 Tsp Salt


  1. Preheat oven to 400 degrees F. Butter a 9 inch pie dish and set aside.
  2. To make the crust, add your flour and salt to a large mixing bowl. Add in the 1/2 cup butter & 1/2 cup of shortening, in pieces. Use your hands to pinch the dough together until small pebble-like pieces start to form. Add 1 tsp of cold water at a time until your dough starts to come together and easily forms a ball.
  3. Place your ball of dough between two pieces of wax paper. Using a rolling pin, roll out your dough until it’s just a bit larger than the size of your pie dish.
  4. Place dough inside your buttered pie dish and lightly press down so it adheres to the bottom and sides of the dish. Trim off the excess, leaving about 1/2 inch hanging over the edge of the dish. You can then get creative with the way you’d like your crust to look. I simply used a fork to make lines along the crust.
  5. Use a fork to poke small holes in the bottom of the crust and bake for 15 minutes.
  6. To make the filling, combine sugar, salt, & spices in a mixing bowl. Mix in one egg at a time, then add pumpkin and vanilla. Mix again and then stir in evaporated milk.
  7. Pour mixture into your pie dish and bake at 400 degrees F for 15 minutes. Then, reduce the heat to 350 degrees F and bake for 40-50 minutes or until a knife inserted in the center comes out clean.
  8. Let cool for 2 hours before cutting and serving. Enjoy!




7 thoughts on “Traditional Pumpkin Pie + Easy Crust Recipe

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