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Perfect Pumpkin Pie

ONCE UPON A CHEF(20)
condomitti: "really, really good." Read More
20Ingredients
2Hours
45Calories
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Ingredients

US|METRIC
72 SERVINGS
  • 1 1/2 cups flour (all-purpose, spooned into measuring cup and leveled with a knife)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking powder
  • 6 1/2 tablespoons unsalted butter (cold, sliced into 1/4-inch pieces)
  • 2 1/2 tablespoons vegetable shortening (cold, in 4 pieces)
  • 4 tablespoons ice cold water
  • 15 ounces pumpkin (about 2 cups)
  • 1 large egg
  • 3 large eggs yolks
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons flour (all-purpose)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1 1/4 cups evaporated milk
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    NutritionView More

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    45Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories45Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol15mg5%
    Sodium40mg2%
    Potassium40mg1%
    Protein<1g2%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber0g0%
    Sugars3g6%
    Vitamin A10%
    Vitamin C2%
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(20)

    condomitti 6 days ago
    really, really good.
    summerlins 8 days ago
    Directions don’t show what ingredients go where. Simply says to use another recipe for the crust and all the ingredients for the pie
    Deb 9 days ago
    This is the only recipe I use for holiday pumpkin pie. I’ve made it 3 times and it’s delicious every time! I’ve found baking for 60 minutes instead of 50 works best in my oven.
    Barrier 2 months ago
    This was my first time making a pie from scratch the crust was wonderful I loved this method. I opted to make my own pumpkin purée by roasting 2 pie pumpkins in the oven until the skin start peeling from the flesh then I put the flesh into a food processor for 3 minutes. The only change I made was that I used 3/4 cup brown sugar and only 1/4 cup white in the filling.
    Tracie Kling 3 months ago
    I made the pie today and because I was strapped for time, I unfortunately took the extra-short, shortcut and used a pre-made pie crust. After I put the pie in the oven to bake, I was impressed with the clean-up. Not only was I thrilled with the few basic ingredients the recipe called for, but I only needed one mixing bowl. That cut the cleaning time DOWN! I usually end up creating a mound of dishes in the sink, but not today; Clean up was a snap. My only struggle was 'when to know if the pie is cooked and when to take out🤷‍♀️'. I watched a couple YouTube videos, read a couple articles about various methods I can use to know if the center is cooked. I picked the easiest method using a knife. I'm happy I did my research because my knife was covered in pumkin filling so it needed to be cooked longer. I took the pie out of the oven when the knife came out clean, and had a scrumptious piece of pumpkin pie on a graphm cracker crust. It was delicious, full of flavor and was pretty and presentBld. It didn't Crack or cave in.
    Dawn Austin 4 months ago
    Hands down the best pumpkin pie recipe I’ve tried so far, and yes I used the pepper. It’s creamy and delicious and was a big hit even amongst my pickiest eaters. I think this is going to be my go-to pumpkin pie recipe from now on.
    Mr Sandman 6 months ago
    The pie turned out amazing. My friends and family love it.
    Mrs D. 9 months ago
    This pie is amazing! You will never be satisfied with store bought again. No adjustments needed, yes add the pepper! I am a crust person, and this has become the only recipe I use. Filling Recipe makes 6 mini pies and crust recipe makes 4 mini pies, so plan accordingly. Bake time is the same. Pies freeze very well. Yumm!
    Pam a year ago
    Made one for thanksgiving and it was great. Smooth and great flavor. I thought about leaving the pepper out because I have never used it before in pumpkin pie and glad I didn’t. Will be my go to recipe!!!
    Carrianne Ludwig a year ago
    Best pumpkin pie ever - everyone raved about it!
    Wes Altman a year ago
    It was so creamy and delicious! This will be my go to for a long time!
    Pike a year ago
    I didn’t make the crust but the filling was fantastic! Made for a great pie!
    Michelle O. 3 years ago
    This recipe is super easy. Just follow it. Seriously. You can adjust spices later to your taste. Yummy and moist.
    Heidi M. 3 years ago
    I made this pie a couple of weekends back for my church’s Sunday Picnic and the pie turned out to be a hit. Everyone loved it. Best homemade pumpkin pie they have ever had. I would totally make this recipe again.
    Joe 4 years ago
    Great pumpkin pie recipe. The crust was a little bland but I enjoyed the blind bake directions which definitely made it crunchier.
    Arla A. 4 years ago
    This was the first time I’ve made a pie crust from scratch and it turned out perfect, nice and golden brown with a flaky crust. My husband takes pie crust very seriously and he loved it. I do need to work on my edges but it tastes good.
    Moneka Yee 4 years ago
    Turned out very well. Omitted black pepper to accommodate guests preferences. Filling consistency was creamy, light & smooth without being sugary sweet. This is now my "go-to" recipe
    Rick Grant 4 years ago
    Took a little time, but turned out great loved it
    Szymanski 4 years ago
    So when making this recipe I realized partway through that I was out of milk. I tried to improvise with a little butter... and it still tasted great! Definitely excited to try this with the actual ingredients next time.
    akh a. 4 years ago
    I don't usually like pumpkin pie, but I had a pie pumpkin I needed to use. It was delicious.

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