Pumpkin Pie

Pumpkin Pie

101
Carla A. 0

"This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.) Originally submitted to ThanksgivingRecipe.com."

Ingredients {{adjustedServings}} servings 287 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
  3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
Tips & Tricks
Sweet Potato Pie I

This is a satisfying Southern dessert that's perfect in fall and winter.

Low-Fat Pumpkin Flan

See an easy recipe for a light version of pumpkin flan.

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Reviews 101

  1. 128 Ratings

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Brandiren
10/26/2009

I changed a few things in this recipe that I thought made it better. They are: Used light brown sugar in place of the white sugar. Replaced the corn syrup with 1 tablespoon of molasses and 1 tablespoon of honey. Added 1/8 teaspoon of allspice and 1/8 teaspoon of cloves

pizzagirl50
10/12/2010

It was my first time making pumpkin pie and for any first timers YES, the batter is very runny but don't worry it will work! Wish I knew this before hand cause I started to freak out a bit pouring the batter into the pie crusts. Best pumpkin pie flavor I have ever tasted :)

CATTYLL
11/11/2003

This recipe made a fabulously thick pumpkin pie. It was a hit during Thanksgiving and I didn't have to change a thing.