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Pumpkin Pie Charts

Aleksandra Todorova

published on November 7, 2012 in Fun

Watching Drew Skau carve a pumpkin for Halloween was fun, but what many of us were really looking forward to was eating the fruit of his labor – literally.

As soon as Halloween was over, it was time to turn the pumpkin into a pumpkin pie. The process is documented below.

Real data visualization challenge: Do you bake from scratch? Photograph your ingredients and process the way we’ve done it below, and we’ll feature the best works on the blog! —

1. Crust

The crust is at its best if the butter used to make it is cut up into small pieces and frozen overnight.


  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
  • 8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 3 to 4 Tbsp ice water, very cold

For the rest of the recipe, click here.

2. Pumpkin Pie


  • 2 cups of pumpkin pulp purée (from pumpkin)
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zest

For the rest of the recipe, click here.

3. Mixed and kneaded

4. Combined

5. Baked

6. Eaten!

7. Seeded

Not to leave any part of the pumpkin go to waste, Drew took care of roasting the seeds.


  • Enough butter to coat the seeds, melted
  • Salt and seasonings to taste. (Recommended flavors: salted, cayene pepper, garlic.)
  • Rinsed seeds

Spread seeds out in a single layer on baking sheet. Preheat oven to 300ºF, bake for 45 minutes.

Aleks Todorova is the Editorial Director at On the extremely rare occasions of baking, she must follow a recipe to the “t”. Follow her on Twitter.