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Pumpkin Pie Chatsworth Style


"This is homemade right from the pumpkin and truly delicious."
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50 m servings 253 cals
Original recipe yields 8 servings (1 9-inch pie)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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

Per Serving: 253 calories; 12.4 g fat; 29.9 g carbohydrates; 6.4 g protein; 60 mg cholesterol; 334 mg sodium. Full nutrition

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Read all reviews 3
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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 ...

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 r...

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 tas...