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How To Make Rye Pumpkin Pye For Thanksgivukkah

You've had Pumpkin Pie, but have you had Pumpkin Pye? (See BuzzFeed's full Thanksgivukkah feature here.)

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Add evaporated milk and whisk to combine all the ingredients.

BTW we had to pour ours through a sieve because our can opener broke midway through opening the milk, so we wanted to make sure there were no can opener parts in our pie.



Serves 8-10


6 tablespoons unsalted butter (¾ stick), cut into ¼-inch cubes

5 tablespoons sugar

2 egg yolks

1 cup rye flour

1/2 cup all-purpose flour

2 teaspoons caraway seeds, ground in spice grinder or with mortar and pestle

1 teaspoon kosher salt


2 large eggs

1/2 cup dark brown sugar

1/4 cup honey

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon kosher salt

one 15-oz. can pumpkin puree

one 12-oz. can evaporated milk

Special Equipment

Spice grinder or mortar and pestle

9-inch pie dish

For Crust:

Let butter sit out at room temperature for about 20 minutes, until soft but not melting. With the back of a fork, cut together butter and sugar in a medium mixing bowl until mixture is smooth with no lumps and the sugar is completely incorporated. Add the egg yolks and stir to combine, then add flours, caraway, and salt. Mix until the mixture is crumbly (all ingredients should be combined, but the mixture will have a slightly sandy, not sticky texture), then press into the bottom and up the sides of a 9-inch pie dish. Refrigerate until firm, about an hour.

Preheat oven to 375°F. Bake crust about 10 minutes, just until it starts to brown.

Filling and Assembly:

Preheat oven to 425°F.

Beat eggs in a large bowl. Add sugar, honey, spices, salt, and pumpkin puree, and whisk until combined. Slowly add evaporated milk, whisking just until combined.

Cover the edges of the pie crust with foil, then pour the pumpkin mixture in. Bake for 10 minutes, then reduce oven temp to 350°F and cook another 50 minutes, until filling is set.

Cool before serving.

See BuzzFeed's complete Thanksgivukkah menu here.

Photos by Macey J. Foronda

Styling by John Gara

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