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Oct 13, 2014

Pumpkins, Pumpkins Everywhere - Let's make pie!

Last week I shared how to can pumpkin with you and one of my favorite things to make with those canned chunks of pumpkin is pie.  Warm and spicy it just defines Fall and the holiday season for me, so I thought I'd share my pie recipe with you today.


Pie Making Essentials
  • Pie crust (you can use a store-bought crust but here's my homemade version if you'd like the full-on pie making experience)
  • Pumpkin Pie Filling
  • Pie dish (I like the deep dish type)
  • Mixer - electric or wand type - or potato masher and a spoon

For the pie crust you'll need:
  • 2 cups all-purpose flour, spooned and leveled (sifted)
  • 1 tsp salt
  • 2/3 cups butter or shortening
  • 5 - 7 tbsp cold water

  • Put flour into a mixing bowl
  • Cube or slice the butter/shortening into the flour
  • Using a fork or pastry cutter, cut the butter into the flour
  • Add salt and water
  • Mix until the dough is formed
  • Roll out on a flat, floured surface or between two sheets of waxed paper (should yield 2 - 9" pie crusts/shells

For the pie filling you'll need:

  • Pumpkin puree - use canned or steamed pumpkin cubes and puree with a hand mixer until smooth
  • 3/4 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 2 large eggs
  • 1 can evaporated milk (12 fl. oz.)
  • 1 UNBAKED 9-inch deep dish pie shell

  • Mix sugar, cinnamon, ginger and cloves in a small bowl.  Beat eggs in a large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in the evaporated milk.
  • Place unbaked pie crust/shell into 9" deep dish pie pan
  • Pour mixture into pie crust/shell
  • Bake in preheated 425F oven for 15 minutes, reduce temperature to 350F and bake for 40 to 50 minutes or until a knife inserted near center comes out clean.  Cool on a wire rack for 2 hours.  Serve immediately or refrigerate.  Top with whipped cream before serving.

For decorative pie toppers:
using the second pie crust, cut out shapes using a small pie cutter or cookie cutter or use a knife to form free-hand pieces.  Bake at 375F in a preheated oven until desired brownness.  Remove from oven and cool completely.  Place on pie when removed from oven - prior to cooling.

featured by Trayer Wilderness at Simple Life Sunday;
A Gypsy Herbal's Warm & Cozy Fall Foods Roundup and
Strangers & Pilgrim's Link Up Love

this post may have been shared at one (or all) of these wonderful blog hops!


  1. your pie looks so good! for thanksgiving i use my turkey cookie cutter to
    decorate my pie. If making a pie with a crust top take your cookie cutter and press down on crust but don't cut out completely, just press on the edge of the cutter here and there to let the steam out.

    1. Thank you so much, Sue, for both the tip and the visit!

  2. Your pies came out beautiful! Thanks for sharing on the Art of Home-Making Mondays. I am sure there is nothing better when it is home-made filling!

    1. Thanks JES! I really do like this filling. Hope you have a great weekend.

  3. Hello there! Thank you for sharing your pumpkin post on the Art of Home-Making Mondays! We have *featured* this post on our LINK UP LOVE column today. Have a lovely week and please join in again next Monday :)

    1. Thank you so much for featuring this on your link up love column!


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