Pumpkin Pie I Recipe - Allrecipes.com
Pumpkin Pie I Recipe
  • READY IN 50 mins

Pumpkin Pie I

Recipe by  

"This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)"

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Ingredients Edit and Save

Original recipe makes 1 -9 inch pie Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
  3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2008

I'm somewhat mixed on this recipe... If you follow the instruction exactly, you will have a very undercooked pie. I cooked it at 450 for 10 minutes and then turned it down to 325...Well, it took way more than 30 minutes to cook. It took about 1 hour & 15 minutes before it was done. It's not a very firm pie...It's very soft but it cuts up nicely. I tasted it and it's VERY GOOD. If you don't mind waiting for what seems forever...You'll love the outcome. Just be sure to expect a long wait! My grandma said it was the best pumpkin pie that she has ever tasted...And that's saying a lot, she is painfully truthful on everything!

Most Helpful Critical Review
Nov 09, 2007

I don't know how this pie recipe has gotten such great reviews. I made this pie exactly as instructed except with the addition of ground cloves. The flavor was fine.I had read all the reviews so I did anticipate the longer cooking time but no one complained about what that long, long cooking time did to the crust. My usually perfect crust was WAY over cooked even under the pumpkin mixture and I will definately continue on my search for the perfect homemade pumpkin pie.

Oct 28, 2005

A good basic pumpkin pie. After the initial 10min. at 450, my pie needed to be baked for 60min. at 325 in order to be done. As other reviewers suggested, I just kept checking with the knife until it finally came out clean. I agree with one of the reviewers that says the pie tastes much better the next day, after chilling in the refrigerator for a night. Next time, I will also use more spices than are called for in the original recipe, though that is just personal taste.

Nov 27, 2004

Excellent, deliciously perfect flavor! Only the cooking time is more like 1 1/2 hours total after reducing the oven temp to 325. Important: do NOT eat this pie warm...it tastes kind of "vegetable-y" straight out of the oven. My (honest) guests all thought the same thing. However, it was AWESOME the day after. Chill it overnight, enjoy it cold with some fresh whipped cream, and you are going to be in pumpkin heaven!

Nov 30, 2009

This was delicious, I made it twice. The first time, was the exact recipe, no straying, and it was good. The second time I added vanilla, cloves, and allspice. Also, I think there was a mistake in the directions and going off of what everyone else said, I put it in for 450 for 10 minutes, then at 375 (not 325) for 30 minutes. It turned out perfectly.

Dec 24, 2005

I first used this recipe for thanksgiving. My family loved it. Now I have to make the pumpkin pie for all the family get togethers. Very easy recipe to make.

Dec 09, 2006

Hello! Admitedly, I hate pumpkin pie. I eat one piece a year because I feel like I have too - I can't even say I eat a piece, I eat a bite. So, I made this the night before as all suggested. Let it sit in the fridge and this was GOOD. I actually ate 1/2 a piece! Could I have gone without, yes, BUT, for those of us that really hate pumpkin, this is at least palatable. My husband on the other hand LOVED, LOVED it. So, it's a keeper (but if you truly don't like pumpkin, don't expect a miracle. You will STILL not like pumpkin.) It makes a lot, but I did use a regular pie dish, I filled it waaaaayyyy up and still just had a bit left, but it made a nice full pie. I don't know how the other reviewers were able to make two, those would have been pretty skimply. Also, get the vanilla cool whip too on it! Good stuff!

Oct 12, 2002

FANTASTIC - made 3 pies using ready made pie shells in the aluminum


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 41 g
  • 13%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 11.7 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 325 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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