Pumpkin Pie Recipe - Allrecipes.com
Pumpkin Pie Recipe

Pumpkin Pie

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.) Originally submitted to ThanksgivingRecipe.com."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2009

I changed a few things in this recipe that I thought made it better. They are: Used light brown sugar in place of the white sugar. Replaced the corn syrup with 1 tablespoon of molasses and 1 tablespoon of honey. Added 1/8 teaspoon of allspice and 1/8 teaspoon of cloves

Most Helpful Critical Review
Dec 02, 2010

The taste and ease of making this pie is outstanding. But, the cooking time is off...way off. It took 70 minutes and I had to treat it like a cheesecake by turning off the oven and leaving it in for another 20 min. Due to the extra time, foil is needed for the crust, which is not needed in most pie recipes nor is it mentioned in this recipe. Using a deep 9-inch pie shell, I wasted a lot of pie filling after filling it. Again, this is a delicious recipe, it just needs to be revamped. The next time I use this and double it, I'll use three regular-size pie shells to avoid wasting such wonderful filling.

Oct 12, 2010

It was my first time making pumpkin pie and for any first timers YES, the batter is very runny but don't worry it will work! Wish I knew this before hand cause I started to freak out a bit pouring the batter into the pie crusts. Best pumpkin pie flavor I have ever tasted :)

Nov 11, 2003

This recipe made a fabulously thick pumpkin pie. It was a hit during Thanksgiving and I didn't have to change a thing.

Oct 19, 2010

Great recipe! The recipe did not state whether it was a deep dish or regular 9" pie shell. I used a regular 9" and had a lot left over and my pie spilled over as I transferred it into the oven making a big mess as it spilled onto the cookie sheet and later burned filling my kitchen with smoke and setting off the smoke alarms!! I did substitute the white sugar with light brown and the light corn syrup with molasses as one of the other reviewers suggested. I added 1/4 teaspoon of allspice and ground cloves. The pie was delicious. The pumpkin filling is indeed very thin and I wondered if it would thicken. It did beautifully. My baking time was exactly as the recipe called for. Don't forget to turn your oven down to 325 after 10 minutes, and cover the edges of the crust with foil. I forgot this step and my edges burned. I learned a lot from baking my first homemade pumpkin pie in many years. I have enough fresh pumpkin frozen for 10 more pies. I'm sure the next one will be much improved.

Oct 21, 2010

I have never wrote a review before. This flavor/taste of this pie is fantastic. However the cooking time is completely off. I had to cook it for a total of 75 minutes. I will definitely make this again! I hope my family enjoys it as well - Thanks for sharing

Oct 19, 2010

Great recipe. I made it just the way it was written. I did need to bake it almost twice the amount of time as stated. I'm not sure why being that I'm not in a high altitude and have a fairly new oven.

Oct 11, 2010

I've never been crazy about pumpkin pie, but this recipe has turned me into a fanatic. This will be my go to recipe!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Best Pumpkin Pie Ever

Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.

Homemade Fresh Pumpkin Pie

See how to make homemade pumpkin pie using fresh pumpkins.

Pumpkin Chiffon Pie

This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States