Pumpkin Pie Recipe from Savory Spice
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Test Kitchen Approved Recipe

The recipe title says it all. You can't have Thanksgiving without a pumpkin pie and this crust is so easy that you may never use store-bought again. Top each slice with freshly whipped cream for the full experience.

1 (9-inch) pie


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*If making your own pie crust intimidates you, feel free to use a refrigerated store-bought one. Recipe adapted from Allrecipes.com.


For crust: Combine flour and salt in a large bowl. With your fingers or a pastry cutter, cut pieces of chilled shortening (a few at a time) into flour mixture until coarse and crumbly. Add ice water 1 Tbsp. at a time and mix with a spatula until dough comes together; you may not need all of the water. Dough should not be too crumbly or feel overly sticky. Pat dough into a disc shape. Wrap in plastic wrap and refrigerate at least 2 hours.

For filling: Combine pumpkin, eggs, sugars, spices and salt in a large mixing bowl. Beat until ingredients are thoroughly combined. Add milk and vanilla. Beat until filling is completely smooth, about 2 min. Preheat oven to 400 degrees. Roll out chilled pie dough on a floured surface and fit into a greased 9-inch pie plate. Pour filling into prepared crust and bake for 15 min. Lower oven temperature to 350. Bake for another 45 min. to 1 hour, rotating pie halfway through. Pie is done when a knife inserted in the center of the filling comes out clean. Let cool to room temperature then transfer to refrigerator to chill. 

Kiersten Trismen, Savory Spice—South End/Charlotte, NC



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