“My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream.” - by Marlene Binda
Ingredients
Adjust Servings
Original recipe yields 1 -10 inch pie
Directions
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.
Nutrition
Amount Per Serving (8 total)
- Calories
- 337 cal
- 17%
- Fat
- 14.6 g
- 22%
- Carbs
- 45.7 g
- 15%
Based on a 2,000 calorie diet
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Reviews (42)
Rate This Recipe
"My two sons and I made this dessert together tonight. Because I'm low on white sugar, we used half white and half brown sugars. We made no other changes. This pie took almost double what the instructi..." See moreons stated to bake! Our pie was REALLY full, which I'm sure was part of it, it was a very good tasting pumpkin pie. I think the spices could have been increased. A nice pumpkin pie--very easy. Just be aware that if you make this yourself, this might take longer than you think to bake. EDITED: The filling for this pie is so light and fluffy. One of the best I've had."
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