A holiday favorite.

Recipe Summary

Servings:
16
Yield:
2 - 9 inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.

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  • Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.

Nutrition Facts

222 calories; protein 3.3g 7% DV; carbohydrates 41.4g 13% DV; fat 5.4g 8% DV; cholesterol 37.3mg 12% DV; sodium 230.7mg 9% DV. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2006
This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great! Read More
(26)

Most helpful critical review

Rating: 2 stars
11/30/2004
The texture was great - i liked this pie made with milk. but 2.5 cups of sugar is FAR TOO MUCH. this was sickeningly sweet. if i make it again i will try only 1 cup of sugar. Read More
(9)
61 Ratings
  • 5 star values: 32
  • 4 star values: 18
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
11/28/2006
This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great! Read More
(26)
Rating: 5 stars
11/02/2006
I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first and that truly gives it the richest flavor since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar so don't overdo it. I will make this one again and again. Read More
(17)
Rating: 5 stars
11/27/2006
Took the advice of others and cut back on the sugar and doubled up on the spices. It was easy and delicious. A definate keeper. Read More
(15)
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Rating: 2 stars
11/30/2004
The texture was great - i liked this pie made with milk. but 2.5 cups of sugar is FAR TOO MUCH. this was sickeningly sweet. if i make it again i will try only 1 cup of sugar. Read More
(9)
Rating: 5 stars
11/30/2010
This recipe was a life saver!! I didn't have any evaporated or sweetened condensed milk like most other pumpkin pie recipes call for. So I hunted and found this treasure! I made this for my daughter's birthday party. She requested homemade pumpkin pie instead of cake. Instead of canned pumpkin I baked two pie pumpkins and it worked just great. This was a hit at the party. One girl's mother spoke to me several weeks later and asked for the recipe because her daughter raved about it so much. I didn't really follow the spice amounts. I just added however much I felt like and it worked perfect! You cannot miss with this recipe! Read More
(7)
Rating: 4 stars
09/30/2012
Is this supposed to make 2 - 9" pies or just one? The recipe calls for one 9" pie crust but then it says to pour into the pie shells. Please help thanks. Read More
(5)
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Rating: 4 stars
11/11/2010
Yummy! I needed a recipe with no condensed or evaporated milk none on hand. I used skim milk baked acorn squash and only 1 1/2 cups of brown sugar(plenty sweet).... Wonderful results! I would not increase the clove(personal preference) I WILL be using this recipe again and again. Read More
(5)
Rating: 5 stars
11/26/2003
This recipe was easy to follow -- with ingredients I always have on hand. My husband thought this was one of the better tasting pumpkin pies he's had. Read More
(5)
Rating: 5 stars
12/10/2009
Very good. Used vanilla soy milk and it turned out great for my lactose intolerant parent. Also used xylitol for the sweetner. No one else could tell the difference Read More
(4)
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