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Traditional Pumpkin Pie

Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie—otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. —Gloria Warczak, Cedarburg, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 50 min. + chilling
  • Makes
    2 pies (8 servings each)


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 4 to 6 tablespoons cold water
  • 6 large eggs, room temperature
  • 1 can (29 ounces) solid-pack pumpkin
  • 2 cups packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon each ground cloves, nutmeg and ginger
  • 2 cups evaporated milk
  • Dough for single-crust pie
  • 1 large egg, beaten


  • Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges.
  • For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts.
  • Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.
  • If desired, use additional pie dough to make decorations.
  • For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes.
  • For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes.
  • For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes.
  • Arrange baked pumpkins, vines and leaves on surface of chilled pie.
Editor's Note
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 321 calories, 12g fat (4g saturated fat), 80mg cholesterol, 326mg sodium, 47g carbohydrate (32g sugars, 2g fiber), 7g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • DeboraLZ
    Dec 2, 2015

    This pie was easy to make and really good. The three hours cooling in the refrigerator did make it more like a custard.

  • ejshellabarger
    Dec 29, 2014

    Good recipe

  • pinkiepie
    Dec 23, 2014

    This turned out great I made it for Thanksgiving and I froze the second one for to save time at Christmas. I also used my own crust but the filling turned out great and was easy to make.

  • delowenstein
    Nov 1, 2014

    I recall making this recipe and I was very pleased with the results. What I had done was use my own standard recipe for pie crust for a 2 crust pie, but dividing it between 2 pie pans!I used: 2 cups all-purpose flour, 1 tsp. salt, 1 cup vegetable shortening, 4 to 6 Tbsp. cold water-I added just enough water to hold the dough together after cutting in the shortening!Other than that, I'd used 1/2 brown and 1/2 granulated sugar. The rest of the filling I'd kept as is. I'd prepared these pies 11/25/14 for Thanksgiving Day! This is an excellent way to get 2 pies out of 1 recipe! delowenstein

  • Adewall
    Sep 25, 2014

    My first attempt at homemade Pumpkin pie. Easy to make and delicious. The recipe states that it makes 2 pies so I just used 2 standard size crusts and it came out perfect.

  • DragonSlayersRosebud
    Feb 20, 2014

    The only pumpkin pie I use, I add extra spice, skip the ginger and add pumpkin pie spice. Always delicious. Use deep dish pie pan

  • cookingisalaboroflove
    Dec 23, 2013


  • cookingisalaboroflove
    Dec 23, 2013

    I love traditional pumpkin pie! I added a little more spice ( allspice and a little more nutmeg ) as well as molasses to my pie ( have been for years )! has been a request for dessert since my mom taught me!

  • punta5
    Dec 23, 2012

    My spouse would never eat pumpkin pie until I made this one.

  • bberry88merlot
    Dec 8, 2012

    the pie was very good, BUT....Your recipe needs to be more clear on the crust size. YOU MUST BUY OR MAKE DEEP DISH CRUSTS....was very upset when I made this for Thanksgiving. no where does it read deep dish, So I got the reg. size, soooo much filling left over, had to make a special trip to the market for another crust, not happy...