Recipe Pumpkin Pie

Pumpkin Pie

This pumpkin pie recipe is a super easy one. If it is the first time you are making it don't worry! It was the first time for me as well and worked all out!

Pie Crust

  • For one 9-inch pie crust
  • Makes 8 servings

1 1/3 cup flour
3/4 tsp salt
1/3 cup oil
3 tbs milk
(use two layers of wax paper to roll out)

Pie Filling

1 16-ounce can pumpkin
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 slightly beaten eggs
1 5-ounce can (2/3 cup) evaporated milk
1/2 cup milk

(Rather than measuring individual spices, you can use 1 1/2 teaspoons pumpkin pie spice instead.)

  1. Prepare and roll out Pastry for Single-Crust Pie. It's easier if you role it between two layers of wax paper. Place this wax-sheet-dough-sandwich on top of a big cutting board or bottom of a cookie sheet and then take off the top wax paper. Place the cake plate on it and flip it with help of the cutting board / cookie sheet bottom. Trim, crimp edge as desired. If there are cracks in the dough just the trimmed off pieces to patch it. Nobody will ever know that you fixed it that way and your cake will still look and taste delicious!
  2. For the filling, in a mixing bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs. Beat lightly with a fork just till combined. Gradually stir in evaporated milk and milk; mix well.
  3. Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
  4. To prevent overbrowning, cover edge of the pie with foil (cut out a 9-ish inch tin foil circle and then cut out a hole in the center so that just the pie crust is covered). Bake in a preheated 375ยฐF (190ยฐC) oven for 25 minutes. Remove foil. Bake about 25 minutes more till the center doesn't jiggle anymore (if it's still too wobbly check every 5 minutes until it's all set). Cool on a wire rack. Refrigerate within two hours; cover for longer storage.

Serve the pumpkin pie with whipped cream.  Hot cocoa with marshmallows is a great additon. Don't count points or calories today, but only ENJOY! :-)

Many greetings and happy baking!

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