Pumpkin Pie

Hey ya’ll! Hope you had an awesome weekend and are having a great Monday! The last couple of weeks we have showed you whether to use butter or crisco in your pie dough, how to make lattice tops on your pie, and how to make a braided edge on your pie crust. This week, we are going to give you a recipe so you can make homemade Pumpkin Pie!


We had a battle with this pie while we were making it. See, we got everything ready: pie dough made and in the pie pan, braided edges attached and ready, pie filling made and in the dough shell, video recorded. Then we go to put it in the oven, and what do you know, The oven isn’t even hot! Is the oven on? Ya, it’s on, but not hot. So, we turn it off, unplug it  to give it a little restart (hey, it works for your computer, right?!). Well, still doesn’t work. What are we going to do now?!?! Thanksgiving is coming up and we have no oven!

Now, luckily for us, we have a lot of family and friends who live near by. We could have just gone to their house (they even offered!) But it was Friday night and, well, we were already in our pajamas and had Netflix ready to go! So, like any natural human being ,we didn’t want to leave the house. We went to the basement and dug out our turkey roaster. You may be thinking we’re crazy, but we have done it before! (when our oven went out a couple years back) So, we thought it’d be easy as pie (haha see what I did there). WRONG!

What we didn’t realize was that our turkey roaster was wobbly and leaned to one side. Cue us sitting, rewatching Sherlock, only to smell burning pie! Yes, half of our filling was now on the bottom of the roaster. After having a little cry about it, we put our aprons on and started again. This time we were going to bake it somewhere else…. Just maybe we’ll do it tomorrow as we’re already half way through Sherlock…


So, thank you to everyone who offered to let us bake our pie at your house! Maybe this pie tasted even better because we had to make it twice…. but it was dang delicious (although we don’t recommend you have make it twice because your oven broke, it still tastes delicious the first time), or maybe it’s just that we hadn’t had pumpkin pie in about a year. Ya, we’ll go with that! 😉

Anywho, terrible turkey roaster aside, this is our grandma’s recipe and we have been using it for years. We make it for Thanksgiving every year, and everybody loves it. We even Know people who don’t really like Pumpkin Pie who like this pie! So, definitely make this a Thanksgiving pie at your house, because it’s so good! You may even need to make 2: one for you for leftovers and one for everyone else.

The recipe does have you bake it first at 450F and then at 350F. Make sure you do this! It’s important in getting your pie dough baked all the way. Since we are using an unbaked pie shell, we set it at the higher temperature to get the pie crust baked a little bit before turning it down to bake the filling of the pie!




9 in unbaked pie crust

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1 Tbsp flour, all-purpose

1 tsp cinnamon

1/2 tsp salt

1/4 tsp nutmeg

1/4 tsp ginger

2 cup canned pumpkin

14 oz evaporated milk


  1. Combine egg, sugars, flour, and spices. Blend in the pumpkin.
  2. Gradually add in the evaporated milk and mix well.
  3. Pour into your unbaked pie shell (make sure to egg wash your pie crust edges). Bake  at 450F for 10 min, then turn the oven down to 350F and bake for an additional 40-50 min or until a knife inserted in the middle comes our clean
  4. Cool completely before serving. Enjoy!


Questions, comments or requests? Let us know in the comments below,  via email (twinbakers96@gmail.com), instgram (@unchartedbakers) or Facebook (@unchartedbakers).

We hope you have an awesome week, safe travels, and may you always have a cookie in         your cookie jar!🙂

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