Pumpkin Pie

Updated Oct. 12, 2023

Total Time
1 hour 25 minutes
Prep Time
25 minutes
Cook Time
1 hour
Rating
4(159)
Comments
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Ingredients

Yield:18 servings
  • 4eggs
  • 2cups canned pumpkin or fresh pumpkin puree (see box)
  • 1cup granulated sugar
  • 1teaspoon salt
  • 1teaspoon allspice
  • 1teaspoon pumpkin pie spice (a commercial mixture of ginger, cinnamon, cloves and nutmeg)
  • teaspoons ginger
  • 1tablespoon cinnamon
  • ½teaspoon cloves
  • 4tablespoons butter, melted
  • 3cups evaporated milk
  • 1teaspoon vanilla
  • 2pastry pie shells (9 inches)
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

156 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 4 grams protein; 200 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 450 degrees.

  2. Step 2

    Beat eggs together, lightly.

  3. Step 3

    Add each ingredient in order listed and mix well after each addition.

  4. Step 4

    Pour into the pie shells.

  5. Step 5

    Bake 10 minutes; reduce heat to 350 degrees and bake 50 minutes. Let cool before serving.

Ratings

4 out of 5
159 user ratings
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Comments

Curious, do you often have a need for a TWO PIE Recipe?

Sure. Big Thanksgiving feasts, 30 or more folks ;)

I baked this one for 10 minutes longer than the recipe said and the pie was still liquid. Would not recommend.

I always tend to leave pumpkin pie in the oven a lot longer than what is called for because there have been many a time when I cooked them to the exact specifications only to cut the pie before serving and find it runny inside. Can anyone else comment on this or have had similar experiences?

Where having a small thanksgiving this year with 2 other people.

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Credits

Adapted from 1989 Winner, Best Pumpkin Pie, Dorothy Norman, Circleville, Ohio

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