Classic Pumpkin Pie Recipe


For Crust:

  • 2 cups AP flour

  • 1 cup sugar

  • 1/4 cup confectioner's sugar

  • 5 tablespoon butter

  • 1 egg

  • Pinch of salt

For Pumpkin Pie Filling:

  • 2 cups Pumpkin Puree

  • 1 cup evaporated milk

  • 1/4 cup brown sugar

  • 1/2 cup white sugar

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon cloves

  • 2 eggs, lightly beaten


  1. Mix all the ingredients together to make the tart shell. Wrap in plastic and refrigerate for about 2 hours.

  2. On floured parchment paper, roll the dough into a pie pan or pie pan. Freeze for about 30 minutes.

  3. Preheat the oven to 350 degrees Fahrenheit, then blind bake the crust for about 10 minutes.

  4. In a large bowl, whisk together all the ingredients for the pumpkin pie filling.

  5. Pour the mixture into the pie pan and bake for 45 minutes or until a penny is set and the pie is beautiful and golden.

**Note: If you have extra shell decoration, cut out leaf shapes for decoration. Bake the leaves on the biscuit slices separately and decorate the pie before serving.

Serve with fresh whipped cream.

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