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Classic Pumpkin Pie


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Rate this recipe 4.4/5 (9 Votes)


  • 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


Preparation time 7mins
Cooking time 45mins
Adapted from


Step 1

Combine all ingredients for the tart shell. Wrap in plastic and refrigerate for about 2 hours.

On floured parchment, roll out the dough and line within a tart pan or pie plate. Freeze for about 30 minutes.

Preheat the oven to 350 degrees F. and blind bake the crust for about 10 minutes.

In a large bowl, whisk together all ingredients for Pumpkin Pie Filling.

Pour mixture into the pie plate and bake for 45 minutes or until cent is set and the pie is nice and golden.

**Note: if you have extra crust trimmings, cut out leaf shapes for garnish. Bake the leaves separate on a cookie sheet and garish pie before serving.

Serve with fresh whipped cream.


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