A College Kitchn: Pumpkin Pie

It's inevitable: every year, when fall comes around, I become a happier version of myself. It's something about the changing colors, the crispness of the air, the cooling of the season, the unpacking of sweaters long buried away. Fall means Halloween, for goodness' sakes! Then, of course, there's the food. 

Fall food makes this season truly my favorite. With the commercialization and popularization of all things pumpkin, I can tell I'm not alone. Pumpkin spice - a mix of cinnamon, ginger, cloves, nutmeg - has reached an almost celebrity status, so much so that any mention of "Pumpkin Spice" is likely to induce eye-rollng and immediate judgement. And that's before the word "latte" follows. 

Yes, it's completely overdone; yes, its everywhere. But there's a reason for this pumpkin pervasiveness. The blend of flavors, the "pumpkinness," is just so damn good. In honor of this trend, and as a celebration to my favorite time of the season, I've chosen to share the original pumpkin spice recipe: pumpkin pie. 

Easy to make (especially if you opt to buy a pre-made crust), and with a flavor that will make you want to don a thick sweater and socks, this classic pie will quickly get everyone into the fall mood. The color, the smell the flavor: everything makes this pumpkin pie the true food emblem of fall. 

First, a few notes:

1) This recipe makes two pies!  You can cut the pie-filling ingredients half if you only want to make one.

2) I made my own pie crust, but store bought is easier can save you a bunch of time.

And now, without further ado: here's how to make homemade pumpkin pie.


Pumpkin Pie

 Processed with VSCO with hb2 preset Processed with VSCO with hb2 preset


For Pie Filling: Makes 2 Pies

  • 4 eggs
  • 1 (29 oz.) can of pumpkin
  • 1 1/2 C sugar
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • pinch of ground peper
  • 2 cans (24 oz) evaporated milk
  • 2 unbaked pie shells OR 2 batches of pie crust dough (see below for recipe)

Pie Crust

  • 2 C flour
  • 1/2 tbs sugar
  • 1 tsp salt
  • 1 1/2 sticks (12 tbs) cold, unsalted butter
  • 1 egg
  • 1/3 C cold water
  • 2 C flour
  • 1/2 tbs cold apple cider vinegar
  • Egg wash (1 egg, splash of milk or cream) for brushing crust.


  1. Preheat oven to 425°.
  2. Prepare pie dough (see below).
  3. Beat eggs in a LARGE bowl.
  4. Stir in remaining ingredients.
  5. Pour into pie shells.
  6. If making own crust: brush edges with egg wash.
  7. Bake for 15 minutes at 425°. Reduce tempurature to 350° and bake for 40-50 more minutes, or until knife inserted in center comes out clean.
  8. Let cool, and enjoy!

For Pie Crust

  1. In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or your hands (I prefer using my hands), cut in the butter. Make sure you leave pea-size chunks of butter.
  2. In a seperate bowl, mix together cold, liquid items (egg, water, vinegar).
  3. Pour liquid mixture into flour-butter mixture and combine. Do not overly mix! Form into a ball, cover, and refrigerate for 30 minutes if you're in a rush or at least an hour if you have time.
  4. Roll and place into pie dish, getting rid of excess dough.
  5. IF YOU'RE FEELING ADVENTUROUS: Use extra dough to cut out festive shapes to place ontop of pie. Brush with remaining egg wash and place shapes on cookie sheet and bake with pies for about 20 minutes at 350°.