Creamy Pumpkin Pie

Creamy Pumpkin Pie


"This is my grandmother's pie recipe and is excellent for fresh pumpkin. I cut my pumpkins and bake them for an hour or so, depending on the size of the pumpkin, and them mash them through an old colander that has a pestle with it. Also passed down from my grandmother. I freeze 4 cups of processed pumpkin so that I always have the exact amount of pumpkin I need for a pie."


1 h 5 m servings 319 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 319 kcal
  • 16%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 374 mg
  • 15%

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. In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
  3. Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 156 Ratings


This recipe is great EXCEPT for one huge mistake: The amount of pumpkin in the original recipe is TWICE what it should be. Other reviewers say to double the spices; the fact is, to make one pie...

This recipe is OK, except that you need to double all the spices, except the salt. Plus, I don't know how deep the author's pie plate is, but I made two 9" deep dish pies from this recipe. If ...

This recipe is fast and easy. I ended up using canned pumpkin for this one, and it turned out fine. Make sure you use a deep-dish pan, it makes a lot! Needless to say, I am a beginner at cook...

If you want to use FRESH pumpkin instead of filling from a can, THIS RECIPE is the BEST!! We baked the pumpkin, scaped into a food processor, blended, then put in freezer ziplock. Once that is...

Thanks for sharing, Paula! What a wonderful taste this pie had. Nothing like the store-bought pumpkin. My grandmother made it the same way, but she separated the egg whites and folded them in...

I'd never cooked with fresh pumpkin before, so I was very nervous about this recipe. I used a few shortcuts, including store-bought crusts (I used graham-cracker crust instead of regular pie cr...

I too doubled the spices (specially the cinammon) and also added vanilla paste (1/2 tsp) and an extra egg. The sweetend condensed milk comes in a smaller size in Canada (300ml) but that provide...

Wonderfully creamy, a sweet taste of pumkin and spices. But I use a larger dish since mine is not deep (and cooking time is around 15 minutes longer).

This recipe was excellent, real quick and easy, the only thing that is time consuming, is the pumpkin cooking and mashing. Worth the effort though, the results were great, be sure to serve it wi...