Pumpkin Pie

Today is my Mother’s Birthday. One of her, and my, favourite things is pumpkin pie, so that is what she is getting today instead of a birthday cake.

I’ve made the pie before but this is the first time I’m doing it while making my own pie crust. Previously I’ve always used store bought crusts and just made the filling.

Here was the result last night.

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My first time making my own pie crust.

A post shared by Sandy McFadden (@sandymdotca) on

If you’re interested in the recipe, here is the one for the pie filling and below it the one for the crust.

Pumpkin Pie

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 large (28 oz) can pumpkin
  • 2 ½ cups brown sugar
  • 1 ½ tsp ginger
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp salt
  • 6 eggs (beaten)
  • 1 can evaporated milk
  • 2 cups whole milk


  • Beat together
  • Pour into unbaked pie shells
  • Bake 1 hour @ 325. Makes 2 large pies

Pie Crust

  • Servings: 6
  • Difficulty: easy
  • Print


  • 5 cups flour
  • 1 lb lard
  • 1 tbsp salt
  • 1 tsp vinegar
  • 1 egg beaten
  • < 1 cup milk


  • Cut lard into flour & salt. Add:
  • vinegar
  • egg
  • enough milk to make 1 cup
  • Mix just until blended & forms a dough that will stick together
  • Makes 6 crusts
  • Freezes well

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