Pumpkin Pie II

Pumpkin Pie II


"A holiday favorite."


servings 222 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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  1. In a large bowl, combine milk, pumpkin, flour, spices, eggs, salt, and sugar. Mix with an electric mixer until smooth. Pour filling into pie shells.
  2. Bake at 475 degrees F (245 degrees C) for 10 minutes. Reduce the temperature to 350 degrees F (175 degrees C), and bake for an additional 35 minutes. Serve warm or at room temperature.
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  1. 39 Ratings


This recipe is wonderful! I choose it because of being able to use regular milk instead of evaporated which I did not have. I have now made this about 5 times and sometimes I use mashed cooked s...

Took the advice of others and cut back on the sugar and doubled up on the spices. It was easy and delicious. A definate keeper.

I was surprised by how nicely this turned out without using evaporated milk or sweetened condensed milk. I baked a fresh pumpkin in the oven first, and that truly gives it the richest flavor sin...

The texture was great - i liked this pie made with milk. but 2.5 cups of sugar is FAR TOO MUCH. this was sickeningly sweet. if i make it again i will try only 1 cup of sugar.

This recipe was a life saver!! I didn't have any evaporated or sweetened condensed milk like most other pumpkin pie recipes call for. So I hunted and found this treasure! I made this for my ...

Yummy! I needed a recipe with no condensed or evaporated milk, none on hand. I used skim milk, baked acorn squash and only 1 1/2 cups of brown sugar(plenty sweet).... Wonderful results! I would...

Very good. Used vanilla soy milk and it turned out great for my lactose intolerant parent. Also used xylitol for the sweetner. No one else could tell the difference

It was tasty with just 1 1/2 cups of sugar. Mine took an extra 15 minutes to cook.

I cut the sugar down to 1 1/2 cups, and even just one cup would have been plenty. I also had to bake it for an additional 10 minutes, but overall this recipe is delicious for all its simple ingr...