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Pumpkin Pie I

Pumpkin Pie I

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Kristen Pontier

This pie is different from the recipes you find on the can. It is creamier and sweeter, but still has a great pumpkin taste.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet


  1. Brown the pie crusts ahead of time, and cool.
  2. Mix together eggs, sugar, spices, sweetened condensed milk, half and half, and pumpkin; mix until lumps are gone. Do not overbeat.
  3. Bake pies at 400 degrees F (205 degrees C) for 45 minutes. Let cool, and serve. Store leftovers in refrigerator.
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This pumpkin pie is the best recipe I have ever made. The condensed milk makes it so sweet and the perfect consistency. I made 3 other recipes before I found this one. My search is over, it has been added to the family cookbook.


Great recipe. I did make 2 changes. First, we don't like our desserts overly sweet, so I only added 3 tablespoons of sugar instead of 3/4 cup. It had plenty of sweetness from the sweetened condensed milk. Also, I added a pinch of salt to help bring out the flavors. I added this to my recipe box and will be making it again for sure! Thanks!


This was my first time ever making a pumpkin pie. It turned out wonderful. My uncle thought I bought it. The only thing I would not do is brown the crust ahead of time. Mine got too brown. Other than that, this recipe is a keeper in my family!