“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.” - by Carla A.
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Preheat oven to 450 degrees F (230 degrees C).
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 287 cal
- 14%
- Fat
- 11.7 g
- 18%
- Carbs
- 41 g
- 13%
Based on a 2,000 calorie diet
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Reviews (81)
Rate This Recipe
"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 tablespo..." See moreon of honey. Added 1/8 teaspoon of allspice and 1/8 teaspoon of cloves "
pizzagirl50
"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..." See more batter into the pie crusts. Best pumpkin pie flavor I have ever tasted :)"
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