Pumpkin Pie and Homemade Crust

Thanksgiving. I love Thanksgiving. My favorite part of Thanksgiving? Pumpkin Pie! Yum, yum, yummy, yum, yum! I look forward to this holiday all year just to eat this pie.

Pumpkin Pie

I was really excited when Mr. H’s mother asked us to bring dessert. Of course pumpkin pie went right on my list. I had a great recipe stored from my first experiences making a full Thanksgiving dinner.

Then I started to doubt myself and question the crust on the pie. The normal recipe I used for the pie calls for premade crusts. I was not ok with this. I wanted to finally make my own pie crust. And the search was on for the right pie crust recipe that I could handle and that tasted great.

Pie Crust
First crust attempt. Big failure.

I had a lot of fun with this. In the end, I only had to try out two recipes before I found the one that worked for me. The first recipe I tried did not work. AT ALL. I couldn’t find any way to fix the recipe. No matter what I did, the dough would not hold together. Nope, nothing. It did not like me.

Pie Crust
Second recipe pie crust.

The second recipe, after a little work from my gut, came out perfectly. I started out following the recipe perfectly until it got to the addition of the water. It was much too little to make the dough come together. I just kept adding little bits at a time while mixing the dough until it held together. The other reason I liked this recipe is because it didn’t need time to rest. It went straight from mixing to rolling out to being in my pie tin.

Pumpkin Pie Test
First test pie.

This was my first from scratch crust and it was a great experience. I now want to make more pies! Only my waist line is crying out for me to stop! (My sweet tooth gets the veto power every time!)

Pumpkin Pie and Homemade Crust

Pumpkin Pie and Homemade Crust


    For the crust (single crust)
  • 1 1/3 cup sifted flour
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 2 - 3 tbsp water (or more as needed)
    For the filling
  • 3/4 cup packed brown sugar
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 (12 oz) can evaporated milk
  • 2 large egg whites
  • 1 large egg
  • 1 (15oz) can unsweetened pumpkin


    For the crust
  1. In a large bowl, combine flour and salt.
  2. Cut in shortening with a pastry blender or two butter knives until mixture is coarse.
  3. Sprinkle with water, only adding a small amount at a time.
  4. Mix dough after each addition of water until it reaches the consistency of a firm ball.
  5. On a lightly floured surface, roll out dough into 1/8 inch thick and 3-4 inches larger than diameter.
  6. Transfer to pie tin.
    For the filling
  1. Position oven rack to lowest position.
  2. Preheat oven to 425F.
  3. Combine first 6 ingredients in a large bowl.
  4. Stir with a whisk until smooth.
  5. Add pumpkin and whisk until smooth.
  6. Pour mixture into crust.
  7. Place pie on baking sheet.
  8. Bake at 425F for 10 minutes.
  9. Lower oven temperature to 350. (Do not remove pie or open oven door.)
  10. Bake an additional 50 minutes or until almost set.
  11. Cool completely on wire rack.
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This pie crust recipe brought to you by: The Creative Bite.
This pie filling brought to you by: My Recipes.

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