Extra spices make this pumpkin pie recipe a little more flavorful than your traditional pumpkin pie and it turns out perfectly every time!
I created this pumpkin pie recipe the first time we celebrated Thanksgiving far from friends and family. My husband declared it perfect and said that no matter where we celebrated Thanksgiving in the future that I was in charge of making the pumpkin pie.
Unfortunately, I didn’t write down what I did, so I had to make the pie 3 more times before I created another “perfect” pumpkin pie. Since that event, my husband and kids do not let me go in the kitchen without a paper and pencil. This blog would not be possible without my husband and children constantly nagging me to write down what I am doing.
Pumpkin Pie Recipe Baking Tips:
If you use homemade pumpkin puree, make sure you squeeze out the excess moisture before measuring the pumpkin for the recipe.
Whatever pie crust recipe you use, add 1 teaspoon of cinnamon to the dry ingredients when you make it. It will make your pie taste even better.
If your pie crust is beginning to brown faster than you want it to, wrap foil over the crust to prevent it from burning.
Pumpkin Pie Recipe
Ingredients:
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 2 eggs, beaten
- 1¾ cup pumpkin puree or 15 oz. can of pumpkin puree
- One 12 oz. can evaporated milk
- Enough of your favorite pie dough to make a 9 in. deep-dish pie shell. Whatever recipe you use, add 1 teaspoon of cinnamon to the dough to make an extra tasty pie crust.
Directions:
- Preheat oven to 425 degrees. Make a pie shell, but do not bake it.
- Mix sugar and spices in a large bowl. Stir in pumpkin and eggs.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 and bake for 40 to 50 minutes or until a knife inserted in the middle comes out clean.
- Cool on a wire rack for 5 minutes. Then serve while still warm.
Printable Recipe for Pumpkin Pie
Pumpkin Pie
Ingredients
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- 2 eggs beaten
- 1¾ cup pumpkin puree or 15 oz. can of pumpkin puree
- One 12 oz. can evaporated milk
- Enough of your favorite pie dough to make a 9 in. deep-dish pie shell. Whatever recipe you use add 1 teaspoon of cinnamon to the dough to make an extra tasty pie crust.
Instructions
- Preheat oven to 425 degrees. Make a pie shell, but do not bake it.
- Mix sugar and spices in a large bowl. Stir in pumpkin and eggs.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake at 425 degrees for 15 minutes.
- Reduce temperature to 350 and bake for 40 to 50 minutes or until a knife inserted in the middle comes out clean.
- Cool on a wire rack for 5 minutes. Then serve while still warm.
Nutrition
I think it is wrong to limit pumpkin pie to Thanksgiving dinner and since it is a family favorite, I don’t. I make pumpkin pie and other pumpkin recipes year-round. I roast pumpkins and make pumpkin puree. Then I freeze it and use it whenever I need a pumpkin fix.
Pumpkin Pie on Pi Day? It sounds like the perfect day to enjoy a pumpkin pie to me!
More Pumpkin Recipes:
Pumpkin Pie Spiced Pumpkin Seeds
Do you have any seasonal foods that you enjoy year round?
This pumpkin pie recipe was originally published June 14, 2010, but was updated on November 14, 2017.
Jackie L. says
Best pumpkin pie I’ve ever made.
Kim says
Can I make this ahead and freeze it if so how long
Louise Bateman says
Can you substitute splenda brown sugar for the sugar in the recipe?
Alea Milham says
Yes, you can.
Louise Bateman says
How long would you bake mini tarts for?
Chris says
You use ground ginger for the recipe correct?
Alea Milham says
Yes, I use ground ginger rather than fresh giner.
Dee says
Hi! Thank you for the recipe. I just want to make sure I am reading it correctly. Are you saying to not cook your dough for the crust prior to baking the pie. Or are you using a premade. Thank you again.
Ann says
How can you use maple syrup instead of brown sugar?
Veronica says
Does anyone know the calories per slice ?
Jan k says
Can you make this the night before you plan to eat it?
Alea Milham says
Yes, you can.
Kelly says
Just made two of these tonight and they turned out wonderful! Thanks for the recipe.
Also, if anyone is doubling it- it makes about 8 cups even so 4 cups of batter per pie 🙂
DNISE says
Can you substitute the spices with pumpkin pie spice? If so how much do you use?
Alea Milham says
It will change the flavor a bit, the cinnamon flavor will be diminished and the nutmeg flavor will be bolder, but you could use 3 1/2 teaspoons of Pumpkin Pie Spice if you wish. Here is my Pumpkin Spice Recipe: https://premeditatedleftovers.com/recipes-cooking-tips/pumpkin-pie-spice-substitute-and-reusing-spice-jars/