This is homemade right from the pumpkin and truly delicious.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 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 350 degrees F (175 degrees C).

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  • Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.

  • Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.

Cook's Note:

To mash your own pumpkin, cut it in half, scoop out the guts, and then cut it in half again (into quarters). Bake at 350 degrees F skin side down for about an hour. Remove the skin and mash the pumpkin.

Nutrition Facts

253 calories; protein 6.4g 13% DV; carbohydrates 29.9g 10% DV; fat 12.4g 19% DV; cholesterol 60.2mg 20% DV; sodium 334.3mg 13% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
11/25/2016
This is a great recipe. It works quite well with cream instead of evaporated milk. At first it seemed like it was too sweet then the next day it toned down in sweetness and the pumpkin flavor shined through. Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/01/2015
good custard style pumpkin pie. I did not use all of the seasonings. I used 1/8th tsp ginger powder and 2 tsp.of cinnamon. I used a Keebler crust. It would have made 2 of them so I put the rest in a glass bowl with a vanilla wafer cookie crumb topping. The pie pumpkin I used 1/2 of the pumpkin was about 3 cups of puree. The other half I froze to make another pie. I would make this again. Read More
(3)
Rating: 4 stars
11/25/2016
This is a great recipe. It works quite well with cream instead of evaporated milk. At first it seemed like it was too sweet then the next day it toned down in sweetness and the pumpkin flavor shined through. Read More
(3)
Rating: 5 stars
11/04/2013
I'm the author and really I should have had a picture somewhere because I've been making it for years so I'm waiting to see your pics because it's gonna be the BEST pumpkin pie you've ever tasted!! Read More
(1)
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Rating: 5 stars
02/29/2020
I played with the sugar: 1/2 cup brown sugar and 1/2 cup honey. I think I had too much pumpkin puree and so I put in three eggs. It's not sugary tasting but sweet enough to go with a hot cup of coffee or cocoa.. Read More