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Pumpkin Pie


Rate this recipe 3.3/5 (4 Votes)


  • 3 cups Sugar
  • 1 t Salt
  • 6 T Flour (heaping)
  • 4 t Cinnamon
  • 1 t Nutmeg
  • 1 t Ginger
  • 1/2 t Cloves
  • 1 lg can Pumpkin
  • 4 Eggs
  • 3 1/2 cups Milk
  • Crust:
  • 3 cups Flour
  • 1 t Salt
  • 1 cup Shortening
  • 2 T Water (more as needed)


Level of difficulty Average
Cost Average budget


Step 1

Sift together sugar, salt, flour, cinnamon, nutmeg, ginger and cloves. Add pumpkin, eggs and milk. Mix well.

Step 2

Start crusts mixture by mixing flour, salt and shortening. Add water until proper consistency. Roll into four equal balls and then form crusts for 4 pies. Place into greased and floured pie pans.

Step 3

Pour pie mixture into crusts evenly and place into 425 degree preheated oven. Bake for 15 min. and reduce to 350 degrees. Bake until the top of the pie is firm.


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

Review this recipe

Great Grandma Rose's Pumpkin Pie Grammy's pumpkin pie/ custards