After completing a unit of study on pumpkins (literature, math, science), the 3rd grade class of Mrs. Ann Nye at Main St. Elementary School in East Aurora, NY, researched and baked this recipe. They made 9 pies, and there were no leftovers. See how you like it!

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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 350 degrees F (175 degrees C).

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  • In a large mixing bowl combine pumpkin, sugar, eggs, milk, cinnamon, ginger, cloves, and nutmeg. Stir until smooth and thoroughly mixed. Pour pumpkin mixture into pastry-lined pie pan.

  • Bake in preheated oven for 45 minutes, or until set in center.

Nutrition Facts

212.6 calories; protein 5.1g 10% DV; carbohydrates 29g 9% DV; fat 9.1g 14% DV; cholesterol 55.6mg 19% DV; sodium 301.1mg 12% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/30/2009
A pretty good pumpkin pie. This one uses regular evaporated milk and it is still sweet enough so you don't need to add sugar to the filling. I only gave it 4 stars because its just a basic recipe. I made my own crust and that is really half of the pumpkin pie experience. Prep and cook times were accurate and I was very satisfied with the result. Read More
(34)

Most helpful critical review

Rating: 3 stars
06/08/2010
A good simple recipe. We prefer the sweeter and creamier version made with condensed milk but this was tasty. We seriously upped the spices made a double mixture and baked it in a deep dish pie shell for 15 minutes on 200 degrees C and 150 for about an hour and it set like a dream. I had good feedback from workmates one said she really liked it because it wasn't too sweet. I used a fresh Buttercup pumpkin. Read More
(12)
17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/30/2009
A pretty good pumpkin pie. This one uses regular evaporated milk and it is still sweet enough so you don't need to add sugar to the filling. I only gave it 4 stars because its just a basic recipe. I made my own crust and that is really half of the pumpkin pie experience. Prep and cook times were accurate and I was very satisfied with the result. Read More
(34)
Rating: 4 stars
10/21/2007
This recipe was simple and the finished product was perfect. This is exactly what I was looking for and probably won't try any other! Read More
(19)
Rating: 4 stars
11/16/2008
This is the first time that I'm trying to make pumpkin pie..I live in Trinidad West Indies and this is a strange dish here. I tried it but 1 tsp each of the cinnamon nutmeg and ginger. My family was a bit hesitant to try the dish but now they're begging me for more!!! It was great. I made my own crust out of honey brand crackers..it was what I had on the spur of the moment. I would try this recipe again. Read More
(18)
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Rating: 3 stars
06/07/2010
A good simple recipe. We prefer the sweeter and creamier version made with condensed milk but this was tasty. We seriously upped the spices made a double mixture and baked it in a deep dish pie shell for 15 minutes on 200 degrees C and 150 for about an hour and it set like a dream. I had good feedback from workmates one said she really liked it because it wasn't too sweet. I used a fresh Buttercup pumpkin. Read More
(12)
Rating: 3 stars
11/18/2007
The pie wasn't as flavorful as the pies you get in the store. This is my first homebaked pumpkin pie and I'll probably make it again just with a little more spice. Read More
(10)
Rating: 5 stars
09/14/2008
YUM!!! This is a GREAT pumpkin pie. I don't know why the others didn't like it as much. Read More
(10)
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Rating: 5 stars
10/08/2009
Very to simple to make. Thanks to Mrs. Nye and her 3rd grade class for submitting a very easy basic recipe. My 9 year old daughter measured and mixed this up in no time and without any difficulty. Thx....Oh and it's very good! Read More
(8)
Rating: 2 stars
10/09/2009
it was so bland.. no way was i going to serve it to company. Read More
(7)
Rating: 5 stars
11/09/2009
It's quick easy and no frills. It's also a leaner pie because it's a basic recipe. I am trying to eat less sugar and reduced the sugar by one-half--it was just barely sweet but still good. I could taste the pumpkin's natural savory/sweet flavor. Read More
(7)