Sara's Pumpkin Pie

Sara's Pumpkin Pie


"My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to"


servings 310 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
  3. Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 82 Ratings


I made this pie for Thanksgiving a few years ago, ever since I have been told that I will be making pumpkin pie for Thankgiving and Christmas dinners. This is one of the best punkpkin pie receip...

I tried several pumpkin pie recipes from this website, and this was everyone's favorite, no contest. My hubby is in love with me all over again. :-)

I made this pumpkin pie for Thanksgiving, and everybody agreed that it was the best pumpkin pie they ever had!! thanks so much for sharing this wonderful recipe. A++++++

Finally, I have it memorized! I am welcomed at thanksgiving's nationwide :D Delicious and not overly sweet, although in certain circles, I will use a bit less sugar, and it still gets raved ab...

The pie just wasn't that interesting. Pretty bland with a strong clove flavor. Definitely would use only about 1/8 tsp of cloves if I were to make again, but I think I will try another recipe ne...

Great recipe for basic pumpkin pie. I did need to bake for extra 8 minutes. For those with runny centers, let the pie cool completely-I can understand this as mine took several hours to set up...

the taste was good but i had to keep it in the oven an extra 20 minutes and still came out a little too moist.

This is a very good pumpkin pie recipe. I do not care for cloves so I eliminated the cloves and allspice and increased the cinnamon to 2 tsps.

This was very tastee but it needed at least another 15 minutes cooking time.