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My review
Creamy Pumpkin Pie
UPATNINE
"This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie."
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Ingredients
1 h 5 m servings 319 calsOriginal recipe yields 8 servings (1 9-inch deep dish pie)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
- Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 319 calories; 13.1 g fat; 44.4 g carbohydrates; 7.4 g protein; 63 mg cholesterol; 374 mg sodium. Full nutrition
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Reviews
Read all reviews 150178 Ratings
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Most helpful positive review
10/5/2003
This recipe is great EXCEPT for one huge mistake: The amount of pumpkin in the original recipe is TWICE what it should be. Other reviewers say to double the spices; the fact is, to make one pie...
Most helpful critical review
11/23/2001
This recipe is OK, except that you need to double all the spices, except the salt. Plus, I don't know how deep the author's pie plate is, but I made two 9" deep dish pies from this recipe. If ...
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10/5/2003
This recipe is great EXCEPT for one huge mistake: The amount of pumpkin in the original recipe is TWICE what it should be. Other reviewers say to double the spices; the fact is, to make one pie...
11/23/2001
This recipe is OK, except that you need to double all the spices, except the salt. Plus, I don't know how deep the author's pie plate is, but I made two 9" deep dish pies from this recipe. If ...
11/19/2001
This recipe is fast and easy. I ended up using canned pumpkin for this one, and it turned out fine. Make sure you use a deep-dish pan, it makes a lot! Needless to say, I am a beginner at cook...
1/9/2001
If you want to use FRESH pumpkin instead of filling from a can, THIS RECIPE is the BEST!! We baked the pumpkin, scaped into a food processor, blended, then put in freezer ziplock. Once that is...
10/25/2003
Thanks for sharing, Paula! What a wonderful taste this pie had. Nothing like the store-bought pumpkin. My grandmother made it the same way, but she separated the egg whites and folded them in...
11/6/2002
I'd never cooked with fresh pumpkin before, so I was very nervous about this recipe. I used a few shortcuts, including store-bought crusts (I used graham-cracker crust instead of regular pie cr...
10/9/2002
I too doubled the spices (specially the cinammon) and also added vanilla paste (1/2 tsp) and an extra egg. The sweetend condensed milk comes in a smaller size in Canada (300ml) but that provide...
11/26/2009
Fabulous pumpkin pie! I made 4 of these pies for Thanksgiving... 2 of the pies with canned pumpkin and 2 with fresh pumpkins; the fresh pumpkin won hands down. This recipe if out of this world....
11/1/2002
Wonderfully creamy, a sweet taste of pumkin and spices. But I use a larger dish since mine is not deep (and cooking time is around 15 minutes longer).