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Ingredients
US|METRIC
9 SERVINGS
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol80mg27% |
Sodium440mg18% |
Potassium280mg8% |
Protein7g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber2g8% |
Sugars25g |
Vitamin A150% |
Vitamin C4% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe Tags
Reviews(42)

Jill Charlier 2 years ago
This was great. I didn’t have all the spices but pumpkin pie spice and a little extra allspice worked well. This was my first time making any kind of pie and it came out delicious. The only thing I flubbed up on was the pie crust part. If you buy the store bought frozen deep dish pie crust you don’t need to go through all the pre baking steps. Just poke a couple of holes in the bottom of the frozen pie crust, pour you wet mix in, then cover the edges with a aluminum foil ring and it bakes perfectly.

Alice K. 2 years ago
Just the right proportion of spices and light brown sugar. I made it with an all butter pie crust (recipe from King Arthur’s Flour) - the pie was a standout dessert!

Miranda Oyewole 2 years ago
This is probably one of the best pumpkin pies I’ve had. The spice ratios were great and it wasn’t too sweet. Will definitely be using this recipe for the holidays!

Anna Dawn Hewitt 2 years ago
I do not always cook the crust ahead of time and it still turns out perfect!

Ashley 3 years ago
Perfect pumpkin pie! I do half cup brown sugar and half cup cane sugar, also add 2 tsp. vanilla extract!

Day Bar 3 years ago
I made it for the first time and my boyfriend loved it ! Will definitely make again !

Gina Acker 3 years ago
This pie has replaced our traditional family pumpkin pie recipe! That’s how good this one is!! Have shared it with my entire family per their requests and no other pumpkin pie will match it! Fluffy, flavorful and what a pumpkin pie should taste like!

Julian 3 years ago
delicious I didn't use the crust because we have a family crust put the filling was amazing!!!!!!!!!

Morgan L. 3 years ago
The pie turned out pretty good, but the amount of ginger is too strong. It almost doesn’t taste like pumpkin pie anymore. I would suggest cutting the ground ginger in half. Even as I was making it I thought that 1 teaspoon was too much ginger and I wish I would have added less.

Sara Miniard 3 years ago
It turned out perfect! I used self rising flour and left out the salt and cloves.

Paulie 4 years ago
Incredibly easy recipe, and very tasty! The whole family loved it, comparing it to say that it was as nice as Grandma's old recipe!!

Garcia 4 years ago
Altered slightly to make from scratch- I even grew the pumpkins and it was perfect!