HOLIDAY PUMPKIN PIE

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It’s not Thanksgiving at our house unless this Pumpkin Pie is on the table.

Pumpkin Pie

The holidays are just around the corner and pumpkin pie is a must for our family.  This is an easy recipe to make and the pie is rich and creamy. My family loves this pie and I always make several during the holidays because it is gone in minutes after putting it on the table or buffet.   You might also like to check out our recipe for old-fashioned oatmeal pie.

Pumpkin pie is wonderful for any holiday or event.

1 1/2 cups pumpkin, canned or fresh (not the pumpkin pie mix)

1/2 teaspoon salt

1 1/2 cups evaporated milk

2 eggs

3/4 cup sugar

1 1/4 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon vanilla extract

1/4 teaspoon ground cloves

1 (9 inch) pie shell

Combine pumpkin, salt, milk, eggs in a bowl and mix well with mixer.  Add sugar, spices and vanilla and continue to mix.  Pour into the pie shell.  Bake in a preheated 400 degree oven for 15 minutes.  Reduce heat to 350 degrees and continue baking 35 to 40 minutes until center is set.  Enjoy!

Pumpkin Pie

Holiday Pumpkin Pie

This Pumpkin Pie is a must for the fall season. It's easy and always a hit.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Pie

Ingredients

  • 1 1/2 cups pumpkin canned or fresh (not the pumpkin pie mix)
  • 1/2 teaspoon salt
  • 1 1/2 cups evaporated milk
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • 1 9 inch pie shell

Instructions

  • Combine pumpkin, salt, milk, eggs in a bowl and mix well with mixer. Add sugar, spices and vanilla and continue to mix. Pour into pie shell. Bake in a preheated 400 degree oven for 15 minutes.
  • Reduce heat to 350 degrees and continue baking 35 to 40 minutes until center is set.

 
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Pumpkin Pie
 
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19 Comments

  1. Cristian Almeida says:

    Hi

    A 12 oz can of evaporated milk is the same as 1 1/2 cups of it?

  2. Have you ever used a Keebler ready crust for this? I’m in England at the moment and would like to make this for our Friendsgiving this weekend but afraid they don’t sell pie shells here – they expect you to make them from scratch lol But I ordered some Keebler ready crusts online.

  3. Can you use the pumpkin pie mix for this pie? And do I have to brown the crust first.

    • The Southern Lady says:

      I never use the mix for this pie. There is a recipe on the side of the Libby’s can I use when using the mix.

  4. This actually looks like pumpkin custard instead of pie, my mom made this & its better then the pie kind. creamier mmmmmmmmm

  5. Judy Whittenberg says:

    What size cans for the pumpkin ?

  6. I used the link you gave me to the recipe on how to cook the sugar pumpkin today. It worked perfectly. The pie is cooling. Thank you so much : )

  7. Can you actually use the inside of a real pumpkin for a pie?

  8. I bought a sugar pumpkin to make a pie. How do i prepare it? So i can make a real pumpkin pie. Any info or recipe would be great. Thanks!

  9. This pie is DELICIOUS!! I found there was enough filling to make two pies, and both of them were devoured by my family and my boyfriend’s family! ;P It’s so creamy and just melts in your mouth, thank you for posting this recipe!

  10. Janell Butts says:

    I agree..the fresh ones are sooo good it takes a bit more time to bake of the pumpkin..but the taste later is incredible..

    • I agree. Made this recipe from sugar pumpkin and it took an extra fifteen minutes. Was worth it. So good. My guests devoured it.

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