Classic Pumpkin Pie Recipe | Yummly
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Classic Pumpkin Pie

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  • 15 oz. pumpkin
  • 1 cup firmly packed light brown sugar
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground allspice
  • 2 large eggs
  • 1 1/2 cups milk
  • pie crust (flaky)
  • 1/2 tsp. fresh ginger
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    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.
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    NutritionView More

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    Calories170Calories from Fat20
    Total Fat2.5g4%
    Saturated Fat1g5%
    Trans Fat
    Calories from Fat20
    Total Carbohydrate34g11%
    Dietary Fiber<1g3%
    Vitamin A80%
    Vitamin C10%

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


    Reviewer Profile Image
    Jade Crosby 9 months ago
    Excellent. I read the comments first and used just under 1 cup of milk, and maybe 1/4 cup of heavy cream. It took longer to bake because it’s still too much liquid but the taste is amazing! Going to try 3/4 cup of cream next time and make sure it’s not too watery.
    Reviewer Profile Image
    Jessica Bird 10 months ago
    Loving this recipe. My first pie and it turned out great. Like most people said it was a bit watery so next time I’ll probably use less milk, or more pumpkin.. we shall see!
    Reviewer Profile Image
    Gayle Jones 2 years 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!
    Reviewer Profile Image
    Signore 2 years ago
    Great recipe but used a splash of heavy cream instead of a bunch of milk, and real pumpkin. so much more pumpkin flavor
    Reviewer Profile Image
    Susan S. 3 years 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
    Reviewer Profile Image
    Van Alphen Choy 3 years ago
    scrumptious , especially with pumpkin whipped cream
    Reviewer Profile Image
    Cone 5 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)
    Reviewer Profile Image
    Anne Marie 6 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!