Mom's Pumpkin Pie

214 Reviews 21 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Jim Wright
Recipe by  Jim Wright

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

ADVERTISEMENT

Directions

  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.

Share It

Reviews (214)

Rate This Recipe
luv2cook
153

luv2cook

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.

HollyBerrie
82

HollyBerrie

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!

Lesa
64

Lesa

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.

More Reviews

Similar Recipes

Mom's Pumpkin Pie
(38)

Mom's Pumpkin Pie

Sugarless Pumpkin Pie II
(39)

Sugarless Pumpkin Pie II

Pumpkin Pie II
(32)

Pumpkin Pie II

World's Best Pumpkin Pie
(32)

World's Best Pumpkin Pie

Pumpkin Pie III
(29)

Pumpkin Pie III

Pumpkin Pie I
(17)

Pumpkin Pie I

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 44.3 g
  • 14%
  • Protein
  • 6.6 g
  • 13%
  • Cholesterol
  • 129 mg
  • 43%
  • Sodium
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Pie III

>

next recipe:

Pecan Pumpkin Pie II