Pumpkin Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic pumpkin pie made from scratch with a homemade crust, custard filling spiced with cinnamon and nutmeg. A traditional holiday dessert that tastes better than boxed mixes and serves a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 1/2 cups all-purpose flour
- 4 tablespoons vegetable shortening (cold )
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon apple cider vinegar
- 12 tablespoons unsalted butter (cold, cut into small pieces (1 1/2 sticks))
- 1 disk Pie Crust Dough (another 1 disk for decorating)
- all-purpose flour (for dusting)
- sugared cranberries (optional)
- 15 ounce (425g) pure pumpkin (canned)
- 1 1/4 cups heavy cream
- 2/3 cup brown sugar (preferred or granulated white sugar)
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 165M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 5m
- Cook
- 1h 40m
- Sodium
- 394mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 65M
- SODIUM
- 394MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.