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The Best Halloween Pumpkin Pie Recipe

Course Dessert
Cuisine American, Baking
Keyword Pumpkin Pie
Prep Time 45 minutes
Cook Time 2 hours
Resting Time 2 hours
Servings 8 slices


  • 1 cup flour
  • Two sticks 1 cup butter, cold
  • An egg yolk reserve the egg white for the meringue ghosts
  • 1 Tbsp sugar
  • 1 Tbsp cold water
  • 13 oz of baked pumpkin see instructions or 13 oz of canned pumpkin puree
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup sweetened condensed milk
  • 1 Tbsp flour
  • a pinch ~1/16 tsp cinnamon
  • pinch ~1/16 tsp nutmeg
  • a pinch ~1/16 tsp dry ginger
  • pinch ~1/16 tsp ground cloves
  • a pinch ~1/16 tsp allspice
  • 4 egg whites room temperature
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla
  • Pinch of salt
  • 1 cup sugar


  • For the crust, mix flour and sugar and cold butter to make crumbs. I like to grate frozen butter when making both my pie crusts and scones.
  • Add the egg yolk and 1 tablespoon of cold water. Assemble the dough into a ball. Next, put it in the refrigerator for an hour to chill.
  • For the pumpkin filling, you have two options. You can make your pumpkin puree at home. Alternatively, you can buy canned pumpkin puree as an easy option.
  • If making your own pumpkin puree, follow the instructions here. If you are using canned pumpkin, simply open the can and add 13 ounces to your other pumpkin pie filling ingredients.
  • Mix pumpkin puree with eggs and sugar. Next, add sweetened condensed milk, flour and spices. Beat with a mixer.
  • After an hour, remove dough from the refrigerator, and roll out the dough to a thickness of 3-4 mm. Place in pie dish. With this pie you see a more rustic pie crust look with the edges rough and uneven. I love the look of this for the Halloween feel. You could always do a more traditional style if you want a cleaner look.
  • Add filling to pie crust.
  • Bake for 15 minutes at a temperature of 400 F, then reduce the temperature to 350 F and bake for another 45-50 minutes. Check with 15 minutes remaining, and if the crust is getting too dark, cover the darkening bits with foil.
  • Allow to cool completely by sticking the pumpkin pie in the refrigerator for two hours.
  • For the meringue ghosts, preheat your oven to 200 F.
  • Add egg whites (make sure to get no yolks), cream of tartar, vanilla and salt to a stand mixer, mixing until soft peaks form. Start slow and work up to high.
  • Next, Gradually add the sugar 1 tablespoon at a time. Mix for 15 seconds in between before adding the next tablespoon of sugar. Once all of the sugar has been added, beat for an additional 5 minutes. The meringue mixture should be a glossy, smooth and fluffy consistency.
  • Pipe these into “ghosts” by attaching a round tip to a pastry bag. With even pressure, pipe the ghosts out by squeezing and moving your hand slightly up and down. Pipe onto parchment paper on top of a cookie sheet.
  • Bake for an hour. Then, turn off oven, keep door shut and keep meringue ghosts in the oven for another 1-2 hours. They should be dry and crisp.
  • For the eyes, add chocolate bits, nuts, poppyseeds or edible eyes like these ones (Amazon affiliate link). A little caramel can help them stick. Cutting up some Rolos give you the eye and the caramel that helps attach them.