Creamy Pumpkin Pie120 Reviews
- Prep: 10 min
- Cook: 55 min
- Ready In: 1 hr 5 min
“This is my grandmothers 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.” - by UPATNINE
Original recipe yields 1 - 9 inch deep dish pie
- Preheat oven to 425 degrees F (220 degrees C.)
- 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.
- 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.
Amount Per Serving (8 total)
- 319 cal
- 13.1 g
- 44.4 g
Based on a 2,000 calorie diet
Reviews (120)Rate This Recipe
"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, jut ..." See morehalve the amount of pumpkin and you'll be fine. Two cups of pumpkin works out to the contents of a single sugar pie pumpkin."
"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 you in..." See moreclude the time needed to bake the pumpkins, this is not quick or easy. However, getting the kids in on doing the mashing is fun. I like the texture of this filling a lot, it is firmer than most others, less custard-like. For that reason alone, it is worth taking the time to use fresh pumpkins and make this."
Pumpkin Pie I
Gourmet Pumpkin Pie
Just swipe to see more like this.