piece of pumpkin pie

Homemade Pumpkin Pie


pumpkin pie

It has been a long time since I have made homemade pie with homemade pie crust.  Sometime between college and raising four children I got into the habit of using frozen pie crusts or just buying the pies from a favorite restaurant.  This week I was inspired to try my hand at making homemade pie from scratch like my mother used to do.  

My mom was known for her pies, and I have strong memories of watching her blend the shortening with the flour and salt,  then  carefully sprinkling on the water and gently pulling together the dough.   We loved to use the dough scraps to make “cookies”,  topping  them with cinnamon and sugar.  What a treat to taste those freshly baked pie crust cookies right out of the oven!

Cabot cheese and King Arthur flour

I received a wonderful package from Cabot Cooperative Creamery and King Arthur last week.  Together they are sponsoring a #QuicheFeast promotion,  using Cabot cheeses and King Arthur flour. When I saw the recipe card they included for pie crust,  I knew I needed to start baking pies again.  I’m thinking that if I could just make a pie crust every day for about a week,  the old knack should come right back.

The King Arthur pie crust recipe calls for both shortening and butter.  When I checked the shortening in my fridge I discovered that the “best by” date was in 2013!  Oops!   So I had to wait until I could buy some fresh shortening before I could begin my pie crust challenge. When I stopped at a grocery store known for health foods  I was astounded to learn that  they don’t even sell vegetable shortening!   In fact,  when I asked about shortening the clerk was quick to point out that they would never sell it, and that I should be using coconut oil instead.  Coconut oil in pie crust?  He claimed that it could be done and inferred that it might be too tricky for me to do if I had never used coconut oil before.   Ha!  So I made another stop at the conventional grocery store and bought shortening in little tubs with the measurement markings on the side, called Crisco Baking Sticks.  Yay! No more messy measuring of shortening!

pie crust #1

This first crust didn’t roll out as easily as I wanted it to.  Next time I’ll have a little spray bottle of water so I can spritz the dry spots around the edges of the dough before it goes into the fridge to chill.   As my mom says, pie crust isn’t hard to do, it just takes practice!

vanilla in pumpkin pie

When I was first married I made a pumpkin pie for my husband and he told me it didn’t taste like the pumpkin pies his mother made.   I tasted his mother’s pie and agreed that it was different.  I finally worked up the courage to ask her why her pies were different.  She smiled and confessed that she didn’t like ginger, so she would omit it from the recipe and add 2 teaspoons of vanilla instead.  No wonder that pie had a different taste than the pumpkin pies I knew!   I tried making them without the ginger,  but I really do enjoy that ginger flavor,  so now I add a little vanilla in her memory.  pumpkin pie filling

Pumpkin pie is one of the very easiest pies to make. If you have been wishing that you could make homemade pie, I can recommend trying this  pumpkin pie recipe  first!  You can start with a store-bought frozen pie crust if you want to make it extra fast and easy.  This is one recipe that children could easy master,  so include your family in the fun!

piece of pumpkin pie

Pumpkin Pie

Pumpkin pie is easy to make and takes very little time to put together. Try this recipe for a tasty homemade dessert!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 pie
Author Mimi Holtz


  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 teaspoon Vanilla
  • 1/2 teaspoon salt
  • 1 can 15 oz. pure pumpkin
  • 1 can 12 fluid oz. evaporated milk
  • 1 unbaked 9 inch pie shell
  • whipped cream


  • Preheat oven to 425 degrees.
  • Beat the eggs in a large bowl.
  • Mix the sugar, cinnamon, ginger, cloves, vanilla, and salt in a small bowl.
  • Stir the sugar/spices into the beaten eggs.
  • Stir in the pumpkin.
  • Gradually stir in the evaporated milk until the color of the pie filling is consistent.
  • Pour the filling into the pie shell.
  • Bake at 450 degrees for 15 minutes.
  • Reduce temperature to 350 degrees and bake for 45 minutes more, or until a knife inserted in the center comes out clean.
  • Let cool.
  • Serve at room temperature or refrigerate.
  • Top with whipped cream as desired.

pumpkin pie for pinterest

What shall I make tomorrow?   I think I’ll try a quiche next!

Do you have a pie crust recipe that is your favorite?  I’d love to hear about it!

Both Cabot and King Arthur are wonderful places to visit in Vermont!  Here are links to my latest visits!

Visit to Cabot

Visit to King Arthur


Related Posts Plugin for WordPress, Blogger...


  1. Pumpkin pie is always a fav. Glad your back in the pie-way, Mimi!
    Kate McDermott recently posted..What’s been going onMy Profile

  2. Pumpkin pie is always a fav. Glad your’re back on the pie-way, Mimi!
    Kate McDermott recently posted..What’s been going onMy Profile

  3. I love this Mimi! Can’t wait to see what’s next! How about a cheese, veggie, bacon quiche? Do you pre-bake your crust for pumpkin pie? Some recipes do, some don’t. And how the heck do you get that perfect fluting? I am so lame when it comes to the edges. Any tips for a more “rustic” baker like me?
    Beth (OMG! Yummy) recently posted..A Taste of BITE Silicon ValleyMy Profile

    • Hi Beth, Fluting is the one thing I remember well, as my mother taught us to do it when we were children. Use thumb and forefinger of one hand on the outside of the crust, and use the forefinger of the other hand on the inside of the crust. Build up the outside edge as necessary with extra dough, then use your fingers to go around the outside. Hope that explains it. Guess i should add a video to the next post!

      I chilled the crust, then put in the filling and baked it.

      Quiche: So many options! Love all your suggestions! xoxo
      Mimi Holtz recently posted..Homemade Pumpkin PieMy Profile

  4. I have been making my own pie crust for about 50 yrs. In a pinch I have tried the ready made only to find that they were much tougher and less tasty. I did not see your recipe but would love to try it. You described my process to a tee except that my pasty blender is more like wires than blades. Here is my recipe for a single crust 10 inch pie crust if you want to be adventurous.

    1 cup flour
    1/2 cup crisco
    1/2 tsp salt
    2 or 3 tbls sugar
    ice cold water about 1/4 cup

    Mix flour, salt and sugar and cut in crisco with pastry blender until it looks course. I flour my hands and the kitchen counter and work the dough into a ball. Do not overwork dough. Turn out on counter and roll. I do the same as you do with rolling the edges under and flouting it. Never had a bad experience with this recipe. I can use as much flour as needed since the amount of cristo is just 1/2 the amount of flour.

    • Your recipe is the same one my mother used! I’ve been making the King Arthur Classic Single Crust recipe that calls for butter in addition to the shortening. There is a link to the recipe in the blog post. It’s on the King Arthur Flour recipe site.

  5. Wow, this is just so incredible. I could right now grab that pumpkin pie from the screen and munch it down. Lovely
    Fareeha recently posted..Andhra Mutton Fry Recipe-How to make mutton fry andhra styleMy Profile

Leave a Reply

Required fields are marked *.

Recipe Rating

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.