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.
maria says
Can this recipe be made into mini pies ? If so how long to bake ?