Rating: 3.4 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Why resist? You know you can't make it through Thanksgiving without a slice of moist, delicious pumpkin pie smothered with whipped topping! Make sure the edges of your crust are high, as this recipe creates a generous amount of filling.

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Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 - 9 inch pie
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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 400 degrees F (200 degrees C).

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  • In a medium bowl, mix together the pumpkin, sugar, salt, cinnamon, ginger, cloves and nutmeg. Blend in the eggs, milk and evaporated milk. Pour the mixture into the pie crust.

  • Bake in the preheated oven 50 minutes, or until a knife inserted in the center comes out clean. Cool on a metal rack before serving.

Nutrition Facts

278 calories; protein 7.3g; carbohydrates 37g; fat 11.9g; cholesterol 78.9mg; sodium 328.6mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
12/04/2007
Absolutely wonderful. I used fresh ginger as I didn't have any ground ginger. This is my new best recipe. Read More
(5)

Most helpful critical review

Rating: 3 stars
01/02/2008
This was the first time my husband or myself had tasted pumpkin pie. (We're not American.) It was good although very sweet. Definitely try again! Read More
(9)
5 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
01/02/2008
This was the first time my husband or myself had tasted pumpkin pie. (We're not American.) It was good although very sweet. Definitely try again! Read More
(9)
Rating: 5 stars
12/04/2007
Absolutely wonderful. I used fresh ginger as I didn't have any ground ginger. This is my new best recipe. Read More
(5)
Rating: 4 stars
11/22/2017
I made this as it was the closest recipe to the one I used to make as a kid. I did substitute brown sugar for the white sugar and switched the measurements for milk and evaporated milk. It makes a creamier custard and gives a better flavor. Just like when I was a kid. Read More
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