Classic Pumpkin Pie Recipe | Yummly
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Gayle Jones: "Great pie! First time I've made a pumpkin pie wit…" Read More
9Ingredients
3Hours
170Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 15 ounces pumpkin
  • 1 cup firmly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground allspice
  • 2 large eggs
  • 1 1/2 cups milk
  • pie crust (flaky)
  • 1/2 teaspoon fresh ginger
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    Directions

    1. Preheat oven to 425°.
    2. Combine sugar, salt and spices in small bowl; set aside.
    3. Beat eggs with pumpkin with electric mixer, then beat in sugar mixture. Slowly add milk. Pour into Flaky Pie Crust.
    4. Bake 15 minutes. Decrease oven temperature to 350° and bake 45 minutes or until knife inserted near center comes out clean.
    5. Cool on wire rack 2 hours. Chill, if desired.
    Discover more recipes from I Can't Believe It's Not Butter!

    NutritionView More

    170Calories
    Sodium9% DV210mg
    Fat4% DV2.5g
    Protein8% DV4g
    Carbs11% DV34g
    Fiber3% DV<1g
    Calories170Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol55mg18%
    Sodium210mg9%
    Potassium340mg10%
    Protein4g8%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber<1g3%
    Sugars30g60%
    Vitamin A80%
    Vitamin C10%
    Calcium15%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Gayle Jones 5 months ago
    Great pie! First time I've made a pumpkin pie without evaporated milk. I did use the suggestion of mixing in some cream with the milk. It s on the sweet side ..I might decrease the sugar a bit. Then again my husband thought it was perfect!
    Signore 6 months ago
    Great recipe but used a splash of heavy cream instead of a bunch of milk, and real pumpkin. so much more pumpkin flavor
    Susan S. a year ago
    I made this last year with changes to make dairy free It took a bit longer in the over but turned out great. I used almond milk instead with same amount I put on top of a lemon bar cookie type crust and it was Awesome. I’m making it again on thanksgiving
    Van Alphen Choy 2 years ago
    scrumptious , especially with pumpkin whipped cream
    Cone 4 years ago
    Excellent I used all the ingredients (I used canned and it was a bit more moist but i think if I'd left it in about ten minutes more it would have been perfect)
    Anne Marie 5 years ago
    I used real pumpkin, so I think the filling was more watery than it was intended to be using this recipe. Delicious though!

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