Pumpkin Pie

Pumpkin Pie

Thanksgiving has come and gone as has this pie. While it’s not so much a favorite of mine, I do enjoy the annual slice come this holiday. The girls; however, love pumpkin pie and look forward to it every year so I do my part and oblige.


  • 1 15oz. can of pure pumpkin or 2 cups homemade pumpkin puree
  • 3/4 cup sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 2 eggs
  • 1 12oz. can of evaporated milk
  • 1 unbaked 9″pie crust
  • Fresh whipped cream/ Cool Whip, optional


Preheat oven to 425 degrees. In a small bowl, whisk together the sugar, cinnamon, salt, ginger, and nutmeg; set aside. In a large bowl, beat the eggs, stir in the pumpkin, and blend in the sugar spice mix until thoroughly incorporated. Gradually stir in the evaporated milk.

Pour the mixture into an unbaked pie shell. Bake at 425 for 15 minutes and then reduce the oven temperature to 350; bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool completely before serving. Top with homemade whipped cream, or if you’re like my girls, Cool Whip.

This entry was posted in Desserts, Pie, Pumpkin, Uncategorized. Bookmark the permalink.

2 Responses to Pumpkin Pie

  1. cookiesnchem says:

    Mmmmm that looks so good! I am a huge fan of pumpkin and could eat it year-round. I actually have a can of half-used pumpkin in the fridge right now for throwing into oatmeal. This recipe looks fantastic because I like both sweet and savoury meals that involve squash. I can’t wait to try this! Your photography is lovely and I am so glad I discovered your blog. 🙂 Thanks for sharing and have a great weekend!

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