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The Best Pumpkin Pie

Elli Hurst
Print Recipe
Servings 8

Ingredients
  

For the Pie Crust

  • 1 1/2 cups flour
  • 3/4 tsp. salt
  • 1/2 cup shortening
  • 5-6 tablespoons of ice water

For the Pie Filling

  • 2 cans of pumpkin pie puree
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 3 teaspoons of pumpkin pie spice
  • 3 large eggs lightly beaten
  • 1 12-ounce can evaporated milk
  • Can of spray whipped cream optional

Instructions
 

  • Start by making your pie crust. You can purchase a pre-made crust from the store or use my recipe here:

Basic Pie Crust Recipe for a 10-inch Pie (which is the absolute best)

  • Combine flour and salt, then cut in shortening with fork or pastry cutter. Slowly add in the ice water until dough isn't crumbly and molds together well. You don't want a super wet dough but just right enough to roll out and not fall apart due to dryness. I like to chill my dough for 30min-1hr.

Pumpkin Pie Filling

  • Once you've made your crust, you can begin preparing the pumpkin pie filling.
  • In a large bowl, combine cans of pumpkin puree, sugar, 1/2 tsp. salt, pumpkin pie spice, eggs, and evaporated milk. Mix well and pour into your pastry shell.
  • Preheat oven to 425º and bake for 15 minutes, then reduce heat to 350º and bake for another 45-50 minutes or until a toothpick comes out clean near the center.
  • Top with some whipped cream and enjoy!