How many servings does this recipe make?

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

What ingredients do I need for Pumpkin (Or Squash!) Pie?

You need 11 ingredients. The key ingredients include: 1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe), 2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy), 2 2 cups canned pumpkin or 2 cups squash puree, 1 1/2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream), and more.

Is Pumpkin (Or Squash!) Pie suitable as baking & desserts?

Yes, Pumpkin (Or Squash!) Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin (Or Squash!) Pie?

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.

Pumpkin (Or Squash!) Pie Recipe

Name: Pumpkin (Or Squash!) Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) pie shells (see my pat-in-the-pan crust, a good and easy pie crust recipe); 2 -3 large eggs (use 2 eggs for a firm custard with pronounced pumpkin flavor, or 3 eggs for a softer, more custardy); 2 2 cups canned pumpkin or 2 cups squash puree; 1 1/2 cups light cream (OR 3/4 c milk and 3/4 heavy cream) or 1 1/2 cups evaporated milk (OR 3/4 c milk and 3/4 heavy cream); 1/2 cup sugar; 1/3 firmly packed dark brown sugar; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves or 1/4 teaspoon allspice; 1/2 teaspoon salt

Pumpkin (Or Squash!) Pie

Eats Now Editorial Team · 512 kcal · Baking & Desserts

Pumpkin (Or Squash!) Pie – a delicious recipe with pie shells, eggs, pumpkin, light cream, sugar, brown sugar. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Pumpkin (Or Squash!) Pie

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