Mom's Pumpkin Pie Recipe

Name: Mom's Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs, lightly beaten; 1 (12 fluid ounce) can evaporated milk; 1 (15 ounce) can pumpkin puree; 3/4 cup white sugar; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1 teaspoon ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon ground allspice; 1 1/2 teaspoons ground cloves; 1 (9 inch) unbaked pie crust

Servings: persons

2 eggs, lightly beaten
1 (12 fluid ounce) can evaporated milk
1 (15 ounce) can pumpkin puree
3/4 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/2 teaspoons ground cloves
1 (9 inch) unbaked pie crust

1
Preheat oven to 450 degrees F (230 degrees C).
2
In a bowl, mix the eggs, evaporated milk and pumpkin.
3
In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves.
4
Stir into the pumpkin mixture.
5
Pour into the pie crust.
6
Bake in the preheated oven 10 minutes.
7
Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean.
8
Cool on a metal rack.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 2 eggs, lightly beaten, 1 (12 fluid ounce) can evaporated milk, 1 (15 ounce) can pumpkin puree, 3/4 cup white sugar, and more.

Yes, Mom's 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.

Mom's Pumpkin Pie

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