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You are here: Home / Recipes and Cooking Tips / Practically Perfect Pumpkin Pie Recipe

Practically Perfect Pumpkin Pie Recipe

November 14, 2017 by Alea Milham 30 Comments

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The best pumpkin pie recipe - extra spices and brown sugar make this a super delicious pumpkin pie recipe
The best pumpkin pie recipe - extra spices and brown sugar make this an amazingly delicious pumpkin pie recipe

Extra spices make this pumpkin pie recipe a little more flavorful than your traditional pumpkin pie and it turns out perfectly every time!

Practically Perfect Pumpkin Pie Recipe: The best pumpkin pie recipe ever! It is an easy & delicious pumpkin pie recipe and it turns out perfectly each time.

Perfect pumpkin pie recipe

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:

  1. Preheat oven to 425 degrees. Make a pie shell, but do not bake it.
  2. Mix sugar and spices in a large bowl. Stir in pumpkin and eggs.
  3. Gradually stir in evaporated milk.
  4. Pour into pie shell.
  5. Bake at 425 degrees for 15 minutes.
  6. Reduce temperature to 350 and bake for 40 to 50 minutes or until a knife inserted in the middle comes out clean.
  7. Cool on a wire rack for 5 minutes. Then serve while still warm.

The best pumpkin pie recipe ever! It is an easy & delicious pumpkin pie recipe and it turns out perfectly each time.

The best pumpkin pie recipe ever!

 

Printable Recipe for Pumpkin Pie

The best pumpkin pie recipe ever! It is an easy & delicious pumpkin pie recipe and it turns out perfectly each time.
Print
5 from 2 votes

Pumpkin Pie

Pumpkin Pie Recipe
Course Dessert
Cuisine American
Keyword pumpkin pie recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 202kcal
Author Alea Milham

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

Calories: 202kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 16mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5601IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

a slice of homemade pumpkin pie topped with whip cream.

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!

Practically Perfect Pumpkin Pie Recipe

Extra flavorful pumpkin pie recipe

More Pumpkin Recipes:

Pumpkin Dip

Autumn Bark

Pumpkin Pie Fudge

Spiced Pumpkin Butter

Frosted Pumpkin Cookies

Pumpkin Chai Latte Fudge

Pumpkin Pie Spiced Pumpkin Seeds

The best pumpkin pie recipe - extra spices and brown sugar make this a super delicious pumpkin pie recipe

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.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Sarah says

    October 13, 2019 at 12:49 pm

    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.

    Reply
  2. Genita Gray says

    October 3, 2019 at 4:53 pm

    Are you using light or dark brown sugar?

    Reply
    • Alea Milham says

      October 4, 2019 at 11:05 pm

      You can use either.

      Reply
  3. Amy says

    November 24, 2018 at 7:32 am

    5 stars
    This pie was fantastic. Mine was done perfectly at 38 min. I used a butter pie crust. Everyone had a second helping!

    Reply
  4. Alyssa says

    September 16, 2014 at 12:58 pm

    Hi, so i just want to make sure i do this right. For the pumpkin pie, if it fresh ginger?

    Reply
    • Alea Milham says

      September 16, 2014 at 5:46 pm

      No, I used ground ginger instead of fresh ginger.

      Reply
  5. Jessica says

    November 10, 2013 at 12:57 pm

    This recipe sounds pretty good. I have two of them in the oven now. Hope they taste as yummy as they look!! 🙂

    Reply
  6. the country cook says

    June 16, 2010 at 2:45 pm

    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

    Reply
  7. Alea says

    June 15, 2010 at 4:34 pm

    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.

    Reply
  8. Elizabeth says

    June 15, 2010 at 3:11 pm

    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!

    Reply
    • Sue says

      September 17, 2020 at 1:07 pm

      I also found it at Trader Joe’s today.

      Reply
  9. Melissa says

    June 15, 2010 at 10:53 am

    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.

    Reply
  10. Brenda says

    June 15, 2010 at 4:24 am

    I agree! I think we should have pumpkin foods all year long.

    Reply
  11. Alea says

    June 15, 2010 at 3:20 am

    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.

    Reply
  12. Shana says

    June 15, 2010 at 2:59 am

    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.

    Reply
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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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