Traditional Pumpkin Pie Recipe
Traditional Pumpkin Pie Recipe photo by Taste of Home

Traditional Pumpkin Pie Recipe

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4.5 18 29
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Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie - otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 12-16 servings


  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2/3 cup shortening
  • 4 to 6 tablespoons cold water
  • 6 eggs
  • 1 can (29 ounces) solid-pack pumpkin
  • 2 cups packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon each ground cloves, nutmeg and ginger
  • 2 cups evaporated milk

Nutritional Facts

1 slice: 321 calories, 12g fat (4g saturated fat), 90mg cholesterol, 325mg sodium, 46g carbohydrate (32g sugars, 3g fiber), 7g protein


  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 in. beyond edge of plate. Flute edges.
  2. For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into pastry shells.
  3. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 2 pies (6-8 servings each).
Originally published as Traditional Pumpkin Pie in Taste of Home October/November 1998, p31

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Reviewed Dec. 2, 2015

"This pie was easy to make and really good. The three hours cooling in the refrigerator did make it more like a custard."

Reviewed Dec. 29, 2014

"Good recipe"

Reviewed Dec. 23, 2014

"This turned out great I made it for Thanksgiving and I froze the second one for to save time at Christmas. I also used my own crust but the filling turned out great and was easy to make."

Reviewed Nov. 1, 2014 Edited Nov. 25, 2014

"I recall making this recipe and I was very pleased with the results. What I had done was use my own standard recipe for pie crust for a 2 crust pie, but dividing it between 2 pie pans!

I used: 2 cups all-purpose flour, 1 tsp. salt, 1 cup vegetable shortening, 4 to 6 Tbsp. cold water-I added just enough water to hold the dough together after cutting in the shortening!
Other than that, I'd used 1/2 brown and 1/2 granulated sugar. The rest of the filling I'd kept as is. I'd prepared these pies 11/25/14 for Thanksgiving Day! This is an excellent way to get 2 pies out of 1 recipe! delowenstein"

Reviewed Sep. 25, 2014

"My first attempt at homemade Pumpkin pie. Easy to make and delicious. The recipe states that it makes 2 pies so I just used 2 standard size crusts and it came out perfect."

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