Pumpkin Pie II

Pumpkin Pie II

32 Reviews 2 Pics

“A holiday favorite.”

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Adjust Servings

Original recipe yields 2 - 9 inch pies



  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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Reviews (32)

Rate This Recipe


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 sweet potato or mashed cooked butternut squash instead of the pumpkin. Both options turn out great!



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 since the sugars carmelize so nicely that way. I reduced the milk to 1.5 cups, added 2 extra tablespoons of flour and reduced the sugar to 1 cup. That actually was PLENTY of sugar, so don't overdo it. I will make this one again and again.

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Amount Per Serving (16 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 41.4 g
  • 13%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 231 mg
  • 9%

Based on a 2,000 calorie diet



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Impossible Pumpkin Pie II


next recipe:

Pecan Pumpkin Pie II