This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.

  • Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

Nutrition Facts

287 calories; 5.8 g protein; 41 g carbohydrates; 37 mg cholesterol; 324.8 mg sodium. Full Nutrition

Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2008
I'm somewhat mixed on this recipe... If you follow the instruction exactly you will have a very undercooked pie. I cooked it at 450 for 10 minutes and then turned it down to 325...Well it took way more than 30 minutes to cook. It took about 1 hour & 15 minutes before it was done. It's not a very firm pie...It's very soft but it cuts up nicely. I tasted it and it's VERY GOOD. If you don't mind waiting for what seems forever...You'll love the outcome. Just be sure to expect a long wait! My grandma said it was the best pumpkin pie that she has ever tasted...And that's saying a lot she is painfully truthful on everything! Read More
(108)

Most helpful critical review

Rating: 3 stars
12/21/2009
This pie tasted fine but even though I baked it longer than suggested it just didn't set up. When I served it the next day it was runny in the middle. Read More
(1)
108 Ratings
  • 5 star values: 89
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/13/2008
I'm somewhat mixed on this recipe... If you follow the instruction exactly you will have a very undercooked pie. I cooked it at 450 for 10 minutes and then turned it down to 325...Well it took way more than 30 minutes to cook. It took about 1 hour & 15 minutes before it was done. It's not a very firm pie...It's very soft but it cuts up nicely. I tasted it and it's VERY GOOD. If you don't mind waiting for what seems forever...You'll love the outcome. Just be sure to expect a long wait! My grandma said it was the best pumpkin pie that she has ever tasted...And that's saying a lot she is painfully truthful on everything! Read More
(108)
Rating: 5 stars
11/13/2008
I'm somewhat mixed on this recipe... If you follow the instruction exactly you will have a very undercooked pie. I cooked it at 450 for 10 minutes and then turned it down to 325...Well it took way more than 30 minutes to cook. It took about 1 hour & 15 minutes before it was done. It's not a very firm pie...It's very soft but it cuts up nicely. I tasted it and it's VERY GOOD. If you don't mind waiting for what seems forever...You'll love the outcome. Just be sure to expect a long wait! My grandma said it was the best pumpkin pie that she has ever tasted...And that's saying a lot she is painfully truthful on everything! Read More
(108)
Rating: 4 stars
10/28/2005
A good basic pumpkin pie. After the initial 10min. at 450 my pie needed to be baked for 60min. at 325 in order to be done. As other reviewers suggested I just kept checking with the knife until it finally came out clean. I agree with one of the reviewers that says the pie tastes much better the next day after chilling in the refrigerator for a night. Next time I will also use more spices than are called for in the original recipe though that is just personal taste. Read More
(69)
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Rating: 5 stars
11/27/2004
Excellent deliciously perfect flavor! Only the cooking time is more like 1 1/2 hours total after reducing the oven temp to 325. Important: do NOT eat this pie warm...it tastes kind of "vegetable-y" straight out of the oven. My (honest) guests all thought the same thing. However it was AWESOME the day after. Chill it overnight enjoy it cold with some fresh whipped cream and you are going to be in pumpkin heaven! Read More
(44)
Rating: 5 stars
11/30/2009
This was delicious I made it twice. The first time was the exact recipe no straying and it was good. The second time I added vanilla cloves and allspice. Also I think there was a mistake in the directions and going off of what everyone else said I put it in for 450 for 10 minutes then at 375 (not 325) for 30 minutes. It turned out perfectly. Read More
(19)
Rating: 5 stars
12/24/2005
I first used this recipe for thanksgiving. My family loved it. Now I have to make the pumpkin pie for all the family get togethers. Very easy recipe to make. Read More
(17)
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Rating: 5 stars
12/09/2006
Hello! Admitedly I hate pumpkin pie. I eat one piece a year because I feel like I have too - I can't even say I eat a piece I eat a bite. So I made this the night before as all suggested. Let it sit in the fridge and this was GOOD. I actually ate 1/2 a piece! Could I have gone without yes BUT for those of us that really hate pumpkin this is at least palatable. My husband on the other hand LOVED LOVED it. So it's a keeper (but if you truly don't like pumpkin don't expect a miracle. You will STILL not like pumpkin.) It makes a lot but I did use a regular pie dish I filled it waaaaayyyy up and still just had a bit left but it made a nice full pie. I don't know how the other reviewers were able to make two those would have been pretty skimply. Also get the vanilla cool whip too on it! Good stuff! Read More
(15)
Rating: 5 stars
10/12/2002
FANTASTIC - made 3 pies using ready made pie shells in the aluminum Read More
(15)
Rating: 5 stars
11/01/2010
This was the best tasting pumpkin pie I have ever had. I will search for a recipe no longer. It had a nice sweet flavor very old fashioned tasting!!!:) However it did require longer cooking time 60 minutes at 325. I took your advice to triple it and ended up with TONS of filling. I was able to make 4 pies and 6 tarts. Maybe using cake pans instead of pie plates would hold more liquid anyhow it was great. Left overnight the flavors blended and it just tasted amazing!!!!!LOVE the taste and texture absolutely perfect thankyou so much for this recipe. Read More
(9)
Rating: 5 stars
11/25/2004
One of the very best pumpkin pies that I have ever ate. My boyfriend absolutely loved this pie and proved it by nearly eating the whole thing by himself. Be sure to use a deep dish pie shell because it is alot of filling mixture which I still left some out. Will definitely make again. Read More
(9)
Rating: 3 stars
12/21/2009
This pie tasted fine but even though I baked it longer than suggested it just didn't set up. When I served it the next day it was runny in the middle. Read More
(1)