This classic pumpkin pie recipe is creamy, delicious, and exactly what you deserve this holiday season (or anytime – no judgement!). The recipe comes from my grandmother, perfected over many years until we got this delicious pie that we serve every Thanksgiving and Christmas (and sometimes in between just because it’s so good.
Making a traditional pumpkin pie is easier than you think. Serve it up with some ice cream or whipped cream, and enjoy! (And then go back for seconds.)
If you want an even richer taste, why not make your own pumpkin puree? It’s so easy! (For this recipe, you’d need to roast two small pie pumpkins. Remember, 15 oz canned pumpkin = approximately 2 cups of puree = 2 small pie pumpkins.)
Traditional Pumpkin Pie Recipe
Serves 8.
Ingredients
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 oz 100% Pure Pumpkin (or homemade pumpkin puree from 2 small pie pumpkins)
- 12 oz Evaporated Milk
- 1 unbaked 9-inch 4-cup volume deep-dish pie crust
- Optional topping: whipped cream
Instructions
Mix the sugar and spices in a small bowl.
In a large bowl, beat the eggs. Stir in the pumpkin and sugar-spice mixture.
Add the evaporated milk.
Stir and pour into the unbaked pie shell.
Cover the pie with a pie crust shield to prevent the edge of the crust from getting too brown. If you don’t have one of these, you can use bits of aluminum foil to cover the exposed crust.
Bake at 425°F degrees for 15 minutes.
Reduce the temperature to 350°F; bake 40-50 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Serve warm or cool with a dollop of whipped cream.
Refrigerate to store.
Looking for more?
We’ve got lots of other great pie recipes that would pair well with pumpkin pie, such as our Sweet Potato Bourbon Pie or Louisiana Pecan Pie.
Or if you’re in the mood for more pumpkin recipes, check out these:
- Easy Pumpkin Spice Pancakes
- Pumpkin Seed Brittle
- Air Fryer Pumpkin Pastry
- Molasses Pumpkin Pecan Ginger Pie
- Pumpkin Bundt Cake
Traditional Pumpkin Pie
Ingredients
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 15 oz 100% Pure Pumpkin or homemade pumpkin puree from 2 small pie pumpkins
- 12 oz Evaporated Milk
- 1 unbaked 9-inch 4-cup volume deep-dish pie crust
- Whipped cream optional
Instructions
- Mix the sugar and spices in a small bowl.
- In a large bowl, beat the eggs. Stir in the pumpkin and sugar-spice mixture.
- Add the evaporated milk.
- Stir and pour into the unbaked pie shell.
- Cover the pie with a pie crust shield to prevent the edge of the crust from getting too brown. If you don’t have one of these, you can use bits of aluminum foil to cover the exposed crust.
- Bake at 425°F degrees for 15 minutes.
- Reduce the temperature to 350°F; bake 40-50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Serve warm or cool with a dollop of whipped cream.
- Refrigerate to store.
Nutrition
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