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How to Make Pumpkin Pie

Posted by Gwen Watson on Nov 20, 2015

How to Make Pumpkin Pie

Pumpkin pie is a staple on the Thanksgiving dinner table. Instead of buying your pie this year, why not make the whole thing from scratch? This recipe is just as easy as it is delicious, and it will definitely be a new family favorite for years to come!

Pumpkin Pie Recipe

Adapted from Betty Crocker


For the pie crust:

  • 1 1/3 cup all purpose flour
  • ½ teaspoon salt
  • 1/3 cup vegetable oil
  • 2 tablespoons cold water

For the filling:

  • 2 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice
  • 15 ounces (1 can) of puréed pumpkin
  • 1 can evaporated milk

For the whipped cream:

  • ¾ cup heavy whipping cream
  • 2 tablespoons granulated sugar


Preheat the oven to 425 degrees Fahrenheit.

For the crust:

Add the flour, ½ teaspoon of salt, and the vegetable oil to a medium-sized mixing bowl. Gently work the mixture with a fork until the flour mixture is slightly moistened. Slowly sprinkle the mixture with cold water 1 teaspoon at a time. Gently toss the mixture with the fork every time you add the water. Pastry will eventually form into a ball. Press it into the bottom and up the sides of a 9-inch pie plate.

For the filling:

Crack eggs into a large bowl. Beat them with a wire whisk until foamy. Whisk in ½ cup sugar, cinnamon, ½ teaspoon salt, pumpkin pie spice, pumpkin, and milk.

Place the 9-inch pie plate in the center of the oven. Slowly add the pie filling mixture to the pan until the pie plate is full. Bake for 15 minutes.

Lower the heat to 350 degrees Fahrenheit. Bake until the pie is cooked all the way through, about 45 minutes. To test, insert a knife into the center. If it comes out clean, your pie is finished. Place the pie on a wire rack so that it can cool. Make sure that it cools all the way through, which should take about 2 hours.

For the whipped topping:

Add the whipped cream and sugar to a chilled, medium-sized mixing bowl. Whisk vigorously using a balloon whisk until stiff peaks have formed. Spoon whipped cream topping over the pie just before serving. To give the whipped topping extra flavor, add a splash of vanilla extract and ½ teaspoon of pumpkin pie spice.

Store both the pie itself and the whipped topping in the refrigerator until it’s time to serve it. In fact, you might want to make the whipped cream only minutes before it’s time for you to eat the pie.


Pumpkin Pecan Pie. Follow the recipe as listed above. After pouring the mixture into the pie, add ½ cup of chopped pecans. Bake as directed above.

Roasted Butternut Squash Pie. Instead of preparing the recipe listed above with canned pumpkin purée, use roasted butternut squash purée instead.

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