• Ashley

Pumpkin Pie

Updated: Dec 7, 2020

Taraleigh, I know I can't believe it is almost Halloween. We love pumpkin at our house too. Walmart has had Christmas decorations out since September!

I decided we are not buying Halloween costumes this year. We will play games, watch a Halloween movie, and have caramel apples instead of trick or treating this year. We will see if my idea lasts.

I seriously love pie; there are only a few pies I'm really crazy about. Pumpkin is one of them. I don't have a cake for my birthday. I only like a few cakes. Pie is so much better than cake. My kids get to choose whatever dessert they want for their birthdays.

Back to the pie. When making this pie, you can tell it is done by watching the pie change color as it cooks. The pictures below show the before and after of the cooked pie. If you check on the pie, you will see the outside cook first, and the center is the last part cooked. Once the center looks done, the pie is done. I hate sticking a knife or toothpick in the pie because it ruins the pretty pie. If the edges start cooking too much, cover them with foil.

Here is a picture before the pie is cooked...

And after...

I made this for thanksgiving, and my sister said I usually don't like pumpkin pie, but she tried her husband's slice, and she loved it. I use this pie crust for every recipe, even chicken pot pie. The crust is flakey, moist, and so yummy. Enjoy!

Pumpkin Pie

Crust Ingredients

1 1/4 cup flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup (one stick) butter

1 tablespoon lemon juice

3 to 5 tablespoons of ice water

Pie Ingredients

15 ounce can pumpkin puree

3 egg yolks

1 large egg

14 ounce can sweetened condensed milk

1/2 teaspoon vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ginger

1/2 teaspoon salt

1/8 teaspoon nutmeg

Cream Ingredients

3/4 c heavy cream

1/4 c sugar

1 teaspoon vanilla


For Crust, combine flour, sugar, and salt in a medium bowl. Once mixed, add butter until combined, then add lemon juice and water. Start with 3 tablespoons of water and add more if needed. My crust always seems soupy, keep kneading until the crust is no longer soupy and can be easily rolled out.

Lightly flour a flat surface and roll out dough. Then place dough in a pie pan and set the crust in the fridge while making the pumpkin pie filling. This keeps the crust from shrinking too much while it is cooking.

Preheat oven to 350 degrees. 

Next, you will combine the pumpkin, eggs, milk, 1/2 t vanilla, cinnamon, ginger, salt, and nutmeg and stir with a whisk. Once well combined, pour the filling into the pie crust. Bake pie at 350 degrees. This will take about 35-45 minutes. Allow the pie to cool before serving. 

To make the whipping cream, combine the heavy cream, 1/4 c sugar, and 1 t vanilla and mix with a mixer until the cream is somewhat stiff. Place some whipping cream on each slice of pie before serving.

*If you turn on your oven light you will see the pie cook from the outside in. The color will change as it cooks, and you will be able to tell when the pie is done by looking at it. If you're unsure you can stick a toothpick in the center, when the toothpick comes out clean it is done.

Pie crust by

Pie filling slightly adapted from

Whipping cream by

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