Pumpkin Pie

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  • 2 cups homemade pumpkin puree
  • 3/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 pre-made pie crust (store-bought or homemade)


  1. Preheat your oven to 425°F
  2. In a large mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Beat in the eggs until well combined, then gradually stir in the evaporated milk until smooth.
  4. Roll out the pie crust and place it in a 9-inch pie dish. Trim any excess dough hanging over the edges.
  5. Pour the pumpkin mixture into the pie crust, spreading it out evenly.
  6. Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the filling is set and the crust is golden brown.
  7. Allow the pie to cool completely before slicing and serving. Serve with whipped cream or vanilla ice cream, if desired. Enjoy!

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