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.
Sarah says
So good!!! I added a splash of Grand Mariner to mine and it turned out fabulous! This is my go-o for pumpkin pie now.
Genita Gray says
Are you using light or dark brown sugar?
Alea Milham says
You can use either.
Amy says
This pie was fantastic. Mine was done perfectly at 38 min. I used a butter pie crust. Everyone had a second helping!
Alyssa says
Hi, so i just want to make sure i do this right. For the pumpkin pie, if it fresh ginger?
Alea Milham says
No, I used ground ginger instead of fresh ginger.
Jessica says
This recipe sounds pretty good. I have two of them in the oven now. Hope they taste as yummy as they look!! 🙂
the country cook says
YUM! I agree – I love fall foods and eat them year round. I haven't had pumpkin in a while though – maybe it's time to dust off my pumpkin soup recipe (it's incredible). – http://www.delightfulcountrycookin.com
Alea says
Elizabeth, I have been able to find organic canned pumpkin at Trader Joe's and Whole Foods Market. And the amazing thing is that is has been less expensive than Libby's when our grocery store gets it in.
Elizabeth says
I can't find canned pumpkin lately. I heard about the pumpkin shortage and went to check for myself, and no canned pumpkin available. I just hope it's back in time for the fall!
I love roasted turkey. It's such a classic Thanksgiving/Christmas dish, but you can get turkeys cheap this time of the year. And a large turkey will give us tons of meat, perfect for casseroles and freezer meals!
Sue says
I also found it at Trader Joe’s today.
Melissa says
I could totally eat pumpkin pie all year! My DH isn't as much a fan of it, though, so I don't make it very often.
Brenda says
I agree! I think we should have pumpkin foods all year long.
Alea says
You chop it up in thin slices and use it with strawberries or alone in a pie or jam. Today I made a rhubarb cake adapting a recipe I found at Finding Joy in My Kitchen (on my side bar). I also want to try her rhubarb meriguinge.
Shana says
Oh my favorite food. I love pumpkin pie. I could live on it alone. SO good. Yours looks yummy. I have a question. What does one do with rhubarb? Not to sound dumb but I have never eaten it and have no idea how lol.