Mom's Pumpkin Pie

Mom's Pumpkin Pie

Jim Wright 0

"This is the pumpkin pie that my mother has made for years. It is a rich pie with just the right amount of spices."

Ingredients 1 h 30 m {{adjustedServings}} servings 345 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
  3. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.
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Reviews 228

  1. 275 Ratings


I rated this 5 stars because my husband said it was the best pumpkin pie he's ever had. I reduced the milk to 1 cup, and also made my own pumpkin puree - not hard, ladies! Get a pie pumpkin, remove the seeds, cut it up into 6 or 8 chunks, place it in a pan with 1/2" of water, cover with foil and bake at 375 degress for about an hour, or until a knife slides easily into the flesh. Let cool, and scrape the pumpkin away from the rind. Mash it up as best you can, then take other's advice and put the puree into a colander and let it drip into a bowl (cover the whole thing with plastic wrap and set it in the frig overnight). This should help avoid having such a watery pie like many have encountered. Also, once I combined the pie filling ingredients, I ran it all through my blender to smooth it out. The end result was an incredibly silky texture... This is not a dense, orange pie like you get from a can. Much lighter in color and more delicate. (A little more spice probably wouldn't hurt.) Consider decreasing your oven temp by 15 degrees & baking a little longer till the center sets up. Your crust will thank you.


I made this recipe for my in-laws, My father in law is an old fashion pie lover. His Mother used to make the best pies (so I have been told)! Well No one has ever been able to recreate that twinkle in his eye like his mom used to get when he hate her pies, Until now! He loved it so much that he requested I make more so he can take them home and keep them in the freezer so he can have a taste whenever he wants! He said it was just like how mom used to make, with tears in his eyes!! VERY WELL DONE RECIPE!!!! VERY MUCH ENJOYED, will use again!


This recipe has become a favorite for my family and friends. I make about 30 pies between October and November as friend from pumpkin patches send white pumpkins my way!!! I think I finally perfected it this year...this recipe does make 2 pies and the secret in using fresh pumpkin is in how that is prepared. After making the puree put it in a collender lined with coffee filters set in a bowl and wrapped with plastic wrap for 24 hours before attempting to make pie. This will keep pie from becoming soggy and will cook in the time given in the recipe.