Pumpkin Pie Recipe

Sharing our family’s favorite Pumpkin Pie Recipe. This is a staple at our Thanksgiving Meal every Thanksgiving. Try it this Thanksgiving Holiday.

PUMPKIN PIE RECIPE

Pie is always a part of our Thanksgiving Dinner.  We always make this delicious Pumpkin Pie Recipe and serve it with our other favorite pies, like this Apple Pie and Coconut Cream Pie.  We usually have to wait a couple of hours after our Thanksgiving Dinner to have the room to eat some pie…but it is always worth the wait.

This pie is designed to be a deep dish Pumpkin Pie.  If you don’t want a deep dish pie, you can divide the Filling into two smaller pies or a small pie and then make a few mini pies.  I shared a tutorial for making mini pies earlier that you can look at if you are interested in learning how to make them. They are so cute and are a fun way to serve up individual pies.

HOW TO MAKE HOMEMADE PIE CRUST

This Pumpkin Pie has a nice rich flavor and a smooth texture.  Its the perfect combination of Pumpkin and fall spices.  I love to use my Grandma’s Pie Crust Recipe.  It comes out buttery and flakey every time.  If you would like to learn how to make your own Pie Crust you can follow my easy step-by-step Pie Crust Tutorial.  It has pictures that can walk you through making a pie crust, if you are new to it.  You will never go back to store bought!

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Perfect Pie Dough Recipe

Is Making Homemade Pie Crust Intimidating? We Teach You Step By Step How To Make Pie Crust With Our Perfect Pie Crust Recipe That Is Light And Flakey!

Prep Time 15 minutes

Servings 8 slices

Calories 376 kcal

Author The Idea Room

Ingredients

• 2 1/2 cups flour
• 1 cup Shortening Butter Flavored Crisco or Butter
• 1 tsp salt
• 1 Tbsp Vinegar
• 1 Egg beat with a fork before adding to dough mixture
• 1/2 cup cold Water

Instructions

1. With a pastry cutter, cut the Flour, Butter and Salt together.  This step is an important one.  Be sure to cut it together well.  You will not want to mix the dough much after this step so that you have a nice flakey crust.  Handling the dough to much will result in a less flakey pie crust.
2. Beat the Egg before adding it to the dough mixture.
3. Add the Vinegar and cold water and then mix together with your clean hands just enough to combine.  It should still be lumpy.
4. Separate the dough into 4 equal sized balls. Set 3 aside.
5. Flour a smooth flat surface and your rolling pin.
6. Roll out pie dough into a very thin round pie crust. I like to roll it out onto a sheet of wax or parchment paper with some sprinkled flour. If you have trouble with the pie dough sticking to your roller, dust it with more flour.

7. You can also add another sheet of wax paper on top of the dough and roll out your crust between the layers of wax paper.

8. Flip the pie dough over a 9 inch pie plate and carefully peel away the parchment paper.
9. Gently place the pie dough into the pie dish.
10. Take a knife and cut away the excess pie dough along the edge of the pie plate.
11. Flute the edges of the pie crust by pinching it together with your fingers.  There are many different ways to do this.  Experiment and find one that works for you!
12. If you are baking a pie shell you will need to poke some holes into the pie crust with a fork.
13. Line the pie with parchment paper and fill with some dry beans to weigh down the pie crust so that it holds it's shape while baking.

14. Bake for 10-15 minutes in a 375 degree oven.

Recipe Notes

(makes 4 thin pie crusts or 2 apple pies)

Nutrition Facts

Perfect Pie Dough Recipe

Amount Per Serving (1 slice)

Calories 376 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Cholesterol 20mg7%

Sodium 300mg13%

Potassium 49mg1%

Carbohydrates 29g10%

Fiber 1g4%

Protein 4g8%

Vitamin A 30IU1%

Calcium 9mg1%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

PIE RECIPES

If you love homemade pie recipes, you might want to check out these delicious pies.

• Tollhouse Pie Recipe
• Pumpkin Pie Recipe
• Buttermilk Pie Recipe
• Chocolate Silk Pie Recipe
• Coconut Cream Pie Recipe
• Apple Pie Recipe
• Strawberry Ice Cream Pie
• Mint Chocolate Chip Ice Cream Pie Recipe
• Mini Pies

HOMEMADE PUMPKIN PIE

You can make a deep dish or two smaller pies/mini pies with this pie recipe.

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PUMPKIN PIE RECIPE

Sharing our family's favorite Pumpkin Pie Recipe. This is a staple at our Thanksgiving Meal every Thanksgiving. Try it this Thanksgiving Holiday.

Course Dessert

Keyword pumpkin, pumpkin pie, REESE'S PIECES

Prep Time 15 minutes

Cook Time 35 minutes

Servings 12 servings

Calories 194 kcal

Author Amy

Ingredients

• 2 cups pumpkin pie puree
• 3 large eggs
• 1 1/4 cups brown sugar packed
• 1 Tbs cornstarch
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp ground pepper
• 1 cup heavy cream
• 1/4 cup milk

Instructions

1. Make your Homemade Pie Crust (or Store Bought) according to the directions here on my step-by-step Pie Crust tutorial or on the box.

2. Bake pie crust in 375 F degree oven for 10-15 minutes or until golden brown (full instructions can be found at the link above or here: Homemade Pie Crust

3. For the filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Whisk until everything is combined. Filling will be a little thick.

4. Preheat or reduce heat on the oven to 350 F degrees.

5. Make the pie crust leaves: On a floured work surface, roll out some pie dough until it is 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with a little bit of milk. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone liner and bake for 10 minutes on a baking sheet until lightly browned. Set aside to cool.

6. Turn oven up back up to 375 F degrees. The pie will bake at 375F.

7. Pour pumpkin pie filling into the warm pre-baked crust. If you did not use a deep dish pie pan, you will have extra filling. Fill the crust about 3/4 of the way up. Use extra to make mini pies with leftover pie dough. Or make two smaller pies.  Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center should be a little jiggly. After 25 minutes of baking, cover the edges of the crust with aluminum foil so the pie crust won’t burn.

8. Cool for a couple of hours on wire rack before serving. Decorate with pie crust leaves and serve with whipping cream. Cover leftovers tightly.  Good for 3-4 days in refrigerator and can be frozen.

Nutrition Facts

PUMPKIN PIE RECIPE

Amount Per Serving

Calories 194 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Cholesterol 74mg25%

Sodium 133mg6%

Potassium 153mg4%

Carbohydrates 28g9%

Fiber 1g4%

Sugar 24g27%

Protein 3g6%

Vitamin A 6722IU134%

Vitamin C 2mg2%

Calcium 59mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

PIE MAKING SUPPLIES

• Pie Plate
• Wooden Rolling Pin
• Pastry Cutter
• Apple Peeler and Corer
• Lemon Juicer
• Wax Paper
• Silicon Baking Mat
• Flour Sack Hand Towels
• Mixing Bowls
• Wooden Spoon/Scraper

What is your favorite pie recipe?

Serve it up with a nice big dollop of Whipping Cream.  I usually like a little bit more on my pie, but if I had put my preferred ration of Whipping Cream on the pie, you might not have been able to even tell what kind of pie was in the photo!

Are you craving Pumpkin Pie now?  Well, what are you waiting for…who said you can only eat Pumpkin Pie on Thanksgiving?