How to Make Pumpkin Pie Easily From Scratch

by Rollie Brandt


  • 2 Cups Pumpkin
  • 1 Cup Sugar
  • 2 Eggs
  • 1 Teaspoon Salt
  • ¾ Teaspoons Ground Ginger
  • 1 ½ Teaspoons Cinnamon
  • ½ Teaspoons Allspice
  • ¾ Cups Milk
  • CRUST ingredients
  • 2 Cups Flour
  • 1 Teaspoon Salt
  • ⅔ Cups Crisco shortening plus...
  • 2 Tablespoons Crisco shortening
  • 4 Tablespoons Cold water
  • Instructions

    Step 1

    I've always made pie using our Halloween pumpkin. It's delicious and quite easy. See my guide... "Use your pumpkin to make pie." Here it is draining just after I puréed it.

    Step 2

    I made a quadruple batch which makes 3 full-size pies & 6 mini pies OR 6 full size. The recipe I've shared here is for 2 pies.

    Step 3

    Proper consistency for your fresh puréed pumpkin...

    Step 4

    CRUST: Measure flour & salt in bowl. Add shortening and "cut in" to mix

    Step 5

    This is my favorite tool to cut shortening in.

    Step 6

    It mixes well and eventually becomes crumbly...

    Step 7

    Once it's crumbly, it's ready to add water.

    Step 8

    Drizzle cold water over mixture and stir in. Do not overdo water.

    Step 9

    Dough will stick together just right.

    Step 10

    I firmly believe a pastry cloth & covered rolling pin work best. (I store the used cloth in a plastic bag in freezer to keep fresh)

    Step 11

    Use plenty of flour to avoid sticking

    Step 12

    I've always uses the crust recipe from my Betty Crocker Cookbook.

    Step 13

    Don't worry about rips... You can patch with dough...

    Step 14

    Edging is the fun part

    Step 15

    Step 16

    Ginger, allspice, cinnamon & sugar give pumpkin the wonderful flavor. If you don't cook your own pumpkin, this recipe works for canned as well.

    Step 17

    Mix sugar, spices an egg into pumpkin and beat.

    Step 18

    Beat till well mixed.

    Step 19

    Gradually beat in milk till smooth.

    Step 20

    Step 21

    Sprinkle finely crushed ginger snap crumbs in bottom of crust. This keeps crust from getting soggy and adds a nice flavor too.

    Step 22

    I fold foil, cut, open and cover loosely over crust, exposing pumpkin.

    Step 23

    Covering edges of the crusts with foil prevents over-browning. Then ladle pumpkin mixture into crusts.

    Step 24

    I always make a few single serving pies for my husband to take deer hunting.

    Step 25

    Bake 450° 10 minutes, then lower oven temp to 350° baking 50 more minutes.

    Step 26

    Cool. Foil keeps crusts lighter. These freeze very well - plastic wrap over covered with foil wrapped snugly.

    Step 27

    If only I could share the aroma with you! See my Guide "carve a Jolly Jack-o-lantern to see what I did with that pumpkin in the background.

    Step 28