Homemade Pumpkin Pie


Grace Freed

This pumpkin pie will help you festively close out October.

Grace Freed, Columnist

The Halloween season is slowly coming to an end, so why not make some homemade pumpkin pie to end October. Here’s how you can bake a homemade pumpkin pie for eight people in less than an hour. (Related: a delicious recipe for making pumpkin cannoli dip).


  • 1 cup all purpose flour
  • ½ teaspoon salt
  • ½ cup and 1 tablespoon shortening
  • 3 or 4 tablespoons and 2 ¾ teaspoons cold water
  • 2 cups mashed, cooked pumpkin
  • 1 (12 fluid ounce) can evaporated milk
  • 2 large eggs, beaten
  • ¾ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon of salt


  1. Preheat oven to 400 degrees.
  2. Prepare the pie crust by mixing flour and salt.
  3. Blend shortening into flour; add cold water 1 tablespoon at a time (you may need three or four).
  4. Mix the dough until the dough is moist enough to be held together.
  5. With lightly floured hands, shape the dough into a ball. On a lightly floured board, roll the dough out to about ⅛ inch thickness. Cut dough 1 ½ inches larger than the upside-down 8 to 9-inch pie pan. Roll the dough around the rolling pin and transfer it right side up onto the pie pan. Unroll, easing the dough into the bottom of the pie pan.
    In a large bowl, beat pumpkin with evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt with an electric mixer or immersion blender. Mix well. Pour into a prepared crust.
  6. Bake for 40 minutes or until a knife can be inserted one inch from the edge and the pie comes out clean.
  7. Serve and enjoy!

Pumpkin pie is a delicious treat to close out October.