This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

    Advertisement
  • Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.

  • Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

287 calories; 11.7 g total fat; 37 mg cholesterol; 325 mg sodium. 41 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (188)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/26/2009
I changed a few things in this recipe that I thought made it better. They are: Used light brown sugar in place of the white sugar. Replaced the corn syrup with 1 tablespoon of molasses and 1 tablespoon of honey. Added 1/8 teaspoon of allspice and 1/8 teaspoon of cloves Read More
(228)

Most helpful critical review

Rating: 3 stars
12/02/2010
The taste and ease of making this pie is outstanding. But the cooking time is off...way off. It took 70 minutes and I had to treat it like a cheesecake by turning off the oven and leaving it in for another 20 min. Due to the extra time foil is needed for the crust which is not needed in most pie recipes nor is it mentioned in this recipe. Using a deep 9-inch pie shell I wasted a lot of pie filling after filling it. Again this is a delicious recipe it just needs to be revamped. The next time I use this and double it I'll use three regular-size pie shells to avoid wasting such wonderful filling. Read More
(26)
241 Ratings
  • 5 star values: 158
  • 4 star values: 56
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 8
Rating: 4 stars
10/26/2009
I changed a few things in this recipe that I thought made it better. They are: Used light brown sugar in place of the white sugar. Replaced the corn syrup with 1 tablespoon of molasses and 1 tablespoon of honey. Added 1/8 teaspoon of allspice and 1/8 teaspoon of cloves Read More
(228)
Rating: 4 stars
10/26/2009
I changed a few things in this recipe that I thought made it better. They are: Used light brown sugar in place of the white sugar. Replaced the corn syrup with 1 tablespoon of molasses and 1 tablespoon of honey. Added 1/8 teaspoon of allspice and 1/8 teaspoon of cloves Read More
(228)
Rating: 5 stars
10/12/2010
It was my first time making pumpkin pie and for any first timers YES the batter is very runny but don't worry it will work! Wish I knew this before hand cause I started to freak out a bit pouring the batter into the pie crusts. Best pumpkin pie flavor I have ever tasted:) Read More
(139)
Advertisement
Rating: 5 stars
11/11/2003
This recipe made a fabulously thick pumpkin pie. It was a hit during Thanksgiving and I didn't have to change a thing. Read More
(103)
Rating: 5 stars
10/19/2010
Great recipe! The recipe did not state whether it was a deep dish or regular 9" pie shell. I used a regular 9" and had a lot left over and my pie spilled over as I transferred it into the oven making a big mess as it spilled onto the cookie sheet and later burned filling my kitchen with smoke and setting off the smoke alarms!! I did substitute the white sugar with light brown and the light corn syrup with molasses as one of the other reviewers suggested. I added 1/4 teaspoon of allspice and ground cloves. The pie was delicious. The pumpkin filling is indeed very thin and I wondered if it would thicken. It did beautifully. My baking time was exactly as the recipe called for. Don't forget to turn your oven down to 325 after 10 minutes and cover the edges of the crust with foil. I forgot this step and my edges burned. I learned a lot from baking my first homemade pumpkin pie in many years. I have enough fresh pumpkin frozen for 10 more pies. I'm sure the next one will be much improved. Read More
(57)
Rating: 4 stars
10/21/2010
I have never wrote a review before. This flavor/taste of this pie is fantastic. However the cooking time is completely off. I had to cook it for a total of 75 minutes. I will definitely make this again! I hope my family enjoys it as well - Thanks for sharing Read More
(40)
Advertisement
Rating: 5 stars
11/13/2012
This recipe makes a fabulous pie. I have made more than a few pumpkin pies but never one that tastes this good. The only thing I changed was using brown sugar instead of white. The taste and texture of this pie almost made me swoon and I can't stop picking at it. Shoot it hardly needs whip cream it is so good. I would like to offer a word of baking advice: it's a CUSTARD and as such the best test for doneness is after an hour in the oven I jiggle it. Just like I would a cheesecake or creme brulee. It should be set around the outside and have a little jiggle in the middle. If you bake it until it doesn't move the pumpkin pie tastes dry and gets those really ugly cracks in the top. It should be smooth creamy and silky. Read More
(34)
Rating: 5 stars
10/19/2010
Great recipe. I made it just the way it was written. I did need to bake it almost twice the amount of time as stated. I'm not sure why being that I'm not in a high altitude and have a fairly new oven. Read More
(34)
Rating: 3 stars
12/02/2010
The taste and ease of making this pie is outstanding. But the cooking time is off...way off. It took 70 minutes and I had to treat it like a cheesecake by turning off the oven and leaving it in for another 20 min. Due to the extra time foil is needed for the crust which is not needed in most pie recipes nor is it mentioned in this recipe. Using a deep 9-inch pie shell I wasted a lot of pie filling after filling it. Again this is a delicious recipe it just needs to be revamped. The next time I use this and double it I'll use three regular-size pie shells to avoid wasting such wonderful filling. Read More
(26)
Rating: 5 stars
11/05/2010
Being a first-time pie maker I was really surprised at how well this recipe came out! I was nervous at how runny it was when I poured it in my deep dish crust but it came out wonderfully! It took me about an hour and a half to bake it all together but I might have overcooked it a little. Good thing I tried it out today so I can get it spot on for Thanksgiving. I think I will try the foil over the crust next time and add a little bit more spices. Thanks for sharing! Read More
(23)