Mom always makes the best pumpkin pie and this one is no exception! Rich, creamy and with just the right amount of spices, this easy Pumpkin Pie comes out perfect every time.

Course Dessert
Cuisine American
Keywords best pumpkin pie, easy pumpkin pie, homemade pumpkin pie, pumpkin pie crust
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 416 kcal
Author Linda Warren


Pastry Crust (see notes for gluten-free crust)

  • 2 cups flour, sifted
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 5-6 Tablespoons ice water

Pie Filling

  • 15 oz. can real pumpkin
  • 14 oz. can evaporated milk
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees.

Pastry Crust

  1. Sift flour and salt together into large bowl.
  2. Using a pastry cutter, or two knives, cut in shortening until the mixture resembles coarse crumbs. Add the water a tablespoon at a time, stirring lightly with fork, and continue until the dough holds together when pinched between your fingers.
  3. Divide dough in half and roll into balls.
  4. Sprinkle your surface with flour, as well as the top of the dough, and roll one of the balls of dough into a circle that is slightly larger than the pie plate.
  5. Fold over rolling pin and lift over pie plate. Let settle into pie plate, gently patting into place. Trim overhanging sides of dough to within 1-1/2-inches and fold over to form a standing rim, pinching dough together.
  6. Using your index or pinkie finger, press from outside-in to form a depression, skip 1/2" and make another depression with finger. Continue all the way around. Set aside.
  7. Roll out remaining ball of dough, and using a small leaf shaped cookie cutter, cut shapes in dough. These will be used to decorate the edges or center of pie prior to cooking or the center of the pie after it is baked.

Note: If you would rather leave the pie shell with no decoration, cut the ingredients for dough in half.

    Pie Filling

    1. Mix all ingredients together until smooth. Pour into prepared pie crust.
    2. Place in oven and bake 50-65 minutes or until knife inserted in center comes out clean. Remove and place on cooling rack.
    3. When cooled, place decorative dough leaves in center of pie and store pie in refrigerator for at least an hour prior to serving.

    Recipe Notes

    Gluten-Free Nut Crust



    Nutrition Facts
    Amount Per Serving
    Calories 416 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 7g35%
    Cholesterol 55mg18%
    Sodium 509mg21%
    Potassium 308mg9%
    Carbohydrates 46g15%
    Fiber 3g12%
    Sugar 19g21%
    Protein 9g18%
    Vitamin A 8451IU169%
    Vitamin C 3mg4%
    Calcium 157mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.