Missing Egg Pumpkin Pie Recipe

Name: Missing Egg Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (29 ounce) can solid pack pumpkin; 2 (12 ounce) cans evaporated milk; 3 eggs; 1 cup white sugar; 1 teaspoon salt; 1/2 cup brown sugar, packed; 1/4 cup flour; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg

Servings: persons

1 (29 ounce) can solid pack pumpkin
2 (12 ounce) cans evaporated milk
3 eggs
1 cup white sugar
1 teaspoon salt
1/2 cup brown sugar, packed
1/4 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1
Preheat oven to 425 degrees.
2
In a large bowl, mix the pumpkin, milk, eggs, white sugar, and salt.
3
In a small bowl, mix the brown sugar, flour and spices.
4
Stir spice mixture into pumpkin mixture until everything is smooth and well blended.
5
Pour into unbaked crusts. For this recipe, you could make two deep dish pies or three shallow pies.
6
Bake at 425 degrees for ten minutes, then turn heat down to 350 degrees and bake an additional 40-50 minutes until done. Pie should not jiggle in the center when the pan is moved.
7
Cool completely before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (29 ounce) can solid pack pumpkin, 2 (12 ounce) cans evaporated milk, 3 eggs, 1 cup white sugar, and more.

Yes, Missing Egg Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Missing Egg Pumpkin Pie

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