Pumpkin Pie Recipe

pumpkin pie recipe


After your early morning Thanksgiving turkey-trot, reward yourself with an extra-wide slice of this smooth & spiced homemade pumpkin pie. Pie isn’t only for dessert.

To make the pie crust: Place flour and salt in a food processor with the dough blade and pulse until combined and aerated.

Next, add all the chilled butter and shortening. Pulse 3-4 times until it reaches a pea-sized texture.

While the mixer is running, drizzle in ice cold water. Once the mixture is combined and starts to hold its shape, stop pulsing and finish by kneading by hand to incorporate all the flour into 1 dough ball.

Form into 2 discs, wrap in plastic wrap and refrigerate until firm.

Roll dough into a circle that will fit into a pie dish with a ½ inch over hang.

Pinch the edges to create a decorative edge.

In a medium bowl, whisk together the eggs, pumpkin and sugar. Add spices and whisk until combined. Slowly stream in evaporated milk.

Pour filling into shell. Place on a baking sheet and encase in a foil tent.
When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes.
Bake pie at 425°F for 15 minutes.
Reduce the Traeger temperature to 350°F and bake for 40 minutes.
Let cool for an hour and then refrigerate overnight. Enjoy!


  • 2 1/2 Cup flour

  • 1 1/4 Teaspoon salt


  • 6 Tablespoon unsalted butter, cubed

  • 3/4 Cup vegetable shortening

  • 1/2 Cup cold water

  • 3/4 Cup sugar

  • 1 1/2 Teaspoon cinnamon

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon ground ginger

  • 1/4 Teaspoon ground cloves

  • 1/4 Teaspoon ground nutmeg

  • 2 eggs

  • 15 Ounce pumpkin puree

  • 12 Ounce Milk, evaporated

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