Pumpkin Pie from Scratch
Prep time
Cook time
Total time
Serves: 8 servings per pie
Pie Crust (For 2 pies)
  • 2 ½ cups of all-purpose flour
  • ½ tsp salt
  • 1 cup shortening, chilled
  • 6 tbsp ice water.
Pumpkin Filling (Double if making 2 pies)
  • 2 eggs
  • 398 ml (1/2 can) of canned pure pumpkin (NOT pumpkin pie filling)
  • 1 cup packed brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • ¾ cup evaporated milk
Pie Crust
  1. Measure out shortening and chill for about an hour until well chilled.
  2. In a medium mixing bowl, whisk together flour and salt.
  3. With a pastry blender and cut in the chilled shortening until the mixture.
  4. Drizzle in 2-3 tbsps of ice water over flour mixture and toss with a fork.
  5. Continue to add water, one tbsp at a time until the dough starts to come together.
  6. Gather up dough and divide into two equal sized balls. Wrap each ball in plastic wrap and chill for at least 30 minutes.
  7. Roll out each ball to fit a 9 inch pie dish.
Pumpkin Filling
  1. Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt.
  2. Stir until well combined. Blend in milk.
  3. Pour filling into pie shell(s). Bake at 425°F for 15 minutes and then turn oven temperature down to 350°F.
  4. Continue to bake for 30-35 minutes or until a knife inserted into the centre comes out clean.
Pumpkin Pie Filling Recipe from E.D. Smith
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2012/11/pumpkin-pie-from-scratch.html