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Classic Pumpkin Pie recipe

Classic Pumpkin Pie.

This classic pumpkin pie recipe has beena traditonal holiday favorite for years in my family.

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Classic Pumpkin Pie

1 (9-inch deep-dish) unbaked piecrust (see Tip below)
2 large eggs
3/4 cup granulated sugar
1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher or sea salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
Sweetened whipped cream for accompaniment (optional)

  • Prepare unbaked pie crust and set aside(see Tip below).
  • Beat eggs slightly in a large mixing bowl.Add remaining ingredients and beat just until well mixed. Pourfilling into unbaked pie crust.
  • Bake at 425°F (220°C) for 15 minutes,reduce oven temperature to 350°F (175°C), and bake for45 minutes longer, or until knife inserted in center comes outclean.
  • Cool completely on a wire rack at roomtemperature. Store pie in refrigerator.
  • Serve pie with a dollop of sweetened whippedcream, if desired.

    Makes 8 servings.

    Tip: To help prevent the pie crust frombecoming soggy, brush a thin layer of egg white onto unbakedpie crust. I find that the small bit of egg white left in thecracked egg shell halves (from the 2 large eggs) to be a sufficientamount. Use a pastry brush to gently spread the egg white overthe bottom and sides.

    Nutritional Information Per Serving (1/8of recipe): 289.1 calories; 38% calories from fat; 12.5g totalfat; 66.6mg cholesterol; 440.6mg sodium; 296.9mg potassium; 38.9gcarbohydrates; 2.7g fiber; 18.9g sugar; 36.2g net carbs; 6.8gprotein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of

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  • Comments



    Hi Deb I am told that one should make pumpkin pie with the sugar pumpkins the ones advertised as pie pumpkins. That said, I ve made pumpkin pies with the leftovers from pumpkin carvings and they turned out great. My friend Suzanne performed an experiment with her family and me. She baked two pumpkin pies, one using the puree and recipe from a can, the other using puree she made from a ripe sugar pumpkin. Each of us received two slices, one from each pie, without knowing which was which. The winner?


    To warm the eggs and ensure that they don’t cook when you add them to the pumpkin mixture, whisk them together in a separate bowl, then whisk in a few spoonfuls of the warm pumpkin mixture. Got a tip, kitchen tour, or other story our readers should see?

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