Pumpkin Pie Recipe

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dark brown sugar, packed down; ½ teaspoon salt; ½ teaspoon cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground cloves; 1 teaspoon nutmeg, freshly grated; 1 ½ cups canned pumpkin, unseasoned (use the whole can); 1 ½ cups evaporated milk (use the whole can); ½ cup milk, any fat level is fine; 2 eggs, slightly beaten

Servings: persons

1 cup dark brown sugar, packed down
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon nutmeg, freshly grated
1 ½ cups canned pumpkin, unseasoned (use the whole can)
1 ½ cups evaporated milk (use the whole can)
½ cup milk, any fat level is fine
2 eggs, slightly beaten

1
Preheat the oven to 425F.
2
Line the 10 inch pie pan with a 10 inch pastry dough.
3
Press the dough down into the pan and flute the edges.
4
Refrigerate for 30 minutes.
5
Combine all of the above ingredients in a large bowl and beat until smooth.
6
Pour into the lined pie pan.
7
Bake for 10 minutes and then drop the temperature to 300F.
8
Bake for an additional 50 minutes or until firm.
9
Enjoy and Happy Thanksgiving!

357

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 10 ingredients. The key ingredients include: 1 cup dark brown sugar, packed down, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon ground ginger, and more.

Yes, 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.

Pumpkin Pie

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