Pumpkin Pie IV

Pumpkin Pie IV


"Lots of brown sugar gives this pumpkin pie a rich, deep flavor."


1 h 20 m servings 240 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 335 mg
  • 13%

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. Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger, and salt. Blend thoroughly, then beat in milk. Pour into pastry-lined pie plates.
  3. Bake in preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C) and bake until set, 20 to 30 minutes more. Chill before serving.
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Your rating



  1. 11 Ratings


This was my first attempt at pumpking pie, and it was a very easy recipe! Everyone liked it, however mine didn't quite set up, so in the future I'll add another 10 minutes or so to the cooking ...

I always use this recipe...it is the same as the one on the pumpkin can...It makes 2 pies and is a very good basic pumpkin pie recipe(never fails)if directions are followed exact

I used this one because I could not find my tried and true pumpkin pie recipe. I was looking for one that contained brown sugar, at least in part. This one contains all brown sugar, and it's to...

I'm not a big fan of pumpkin pie, but I tried this recipe for my daughter. Loved it!

It's a hit! Nice and fluffy. Be sure to cover the crust while baking.

Turned out great!

Cooking time is way off, and we added 1/4 teaspoon cloves for a more complex taste.

I used this recipe and followed it 100%. Instead of making a pie I made tarts instead. It made 48 tarts and I had a bit left over. Still baked them at 425 and they were ready after 30 mins. Th...