Pumpkin Pie Recipe

The start of fall calls for a yummy homemade recipe.

Gabby Nunez, Business Manager

Sep. 22 marked the start of the fall season. As the season of autumn begins, that also means the making of some yummy fall season treats. Down below is a recipe for a delicious homemade pumpkin pie.


Pie Recipe 

  • 1 1/3 cups of all-purpose flour 
  • 1/2 teaspoon of salt 
  • 1/3 cup of vegetable oil 
  • 2 tablespoons cold water 


  • 2 eggs
  • 1/2 cup of sugar 
  • 1 teaspoon of ground cinnamon 
  • 1/2 teaspoon of salt 
  • 1/2 teaspoon of ground ginger 
  • 1/8 teaspoon of ground cloves
  • 1 can (15 oz) of pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) of evaporated milk 

Sweetened Whipped Cream

  • 3/4 cup of whipping cream 
  • 2 tablespoons of sugar 


1) Heat oven to 425°F. Mix the flour, 1/2 teaspoon salt and oil in a medium bowl with a fork until all of the flour is moistened. One tablespoon at a time, drizzle with cold water and toss with a fork until all the water is absorbed. Form the pastry into a ball. Press into a 9-inch glass pie plate. 

2)  Eggs should be lightly beaten in a large bowl using a wire whisk or hand mixer. Add milk, 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, the ginger and the cloves. 

3) Before adding the filling, place the pie dish with the pastry lining on the oven rack to prevent spills. Filling should be carefully poured into the pie pan. Bake for 15 minutes.

4) Reduce oven temperature to 350°F. Bake for another 45 minutes, or until the center of the inserted knife comes out clean. Place the pie on a cooling rack. Let it cool completely (usually about two hours). 

5) Whipping cream and two tablespoons of sugar should be whipped, on high speed, with an electric mixer in a cold medium bowl until stiff peaks form. Serve pie with whipped cream. Keep in the fridge.