Sara's Pumpkin Pie Recipe -
Sara's Pumpkin Pie Recipe

Sara's Pumpkin Pie

Recipe by  

"My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch pie Change Servings
  • PREP

    5 mins
  • COOK

    1 hr 5 mins

    1 hr 10 mins


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
  3. Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2011

My two sons and I made this dessert together tonight. Because I'm low on white sugar, we used half white and half brown sugars. We made no other changes. This pie took almost double what the instructions stated to bake! Our pie was REALLY full, which I'm sure was part of it, it was a very good tasting pumpkin pie. I think the spices could have been increased. A nice pumpkin pie--very easy. Just be aware that if you make this yourself, this might take longer than you think to bake. EDITED: The filling for this pie is so light and fluffy. One of the best I've had.

Most Helpful Critical Review
Oct 27, 2012

I found it WAY WAY too sweet. I would suggest using 3/4 cup sugar instead of a cup of sugar. I dont think it even needs any whipped topping since the pie itself was overly sweet.

Nov 01, 2008

I used all brown sugar. I removed allspice as I don't care for that spice. I also cut ginger and cloves to 1/4 teaspoon each. I like the pumpkin flavor to shine. Cloves has sharpness to it. It can take away from the pumpkins delicate flavor.

Aug 22, 2007

I have searched for an outstanding pumpkin pie recipe,and I have found it. AAAAAAAAAAAAAAAAA+++++++++++++++

Nov 12, 2012

Its a good pie. Easy to make. I in no way felt that it was too spicy in any way. In fact it could be more for me and my family. Followed recipe exactly and no chamges needed for a good pumpkin pie.

Nov 30, 2010

This will be my pumpkin pie recipe for life. Instead of the separate spices I just used 2 tsps pumpkin pie spice. Everyone agreed this was the best pumpkin pie to date. Thanks Marlene!

Nov 05, 2006

Fabulous recipe, so easy with same measurement for all spices. Got amazing comments on it when served. People who did not expect to like it that much were bowled over and asked for the recipe. I used fresh pumpkin (after scraping insides & microwaving in 2 inches of water in covered casserole for 30 minutes, then scraping the cooked pumpkin off the skin & blending to create a puree - then put in coffee filter to drain off the liquid)so I don't know if that made a difference or not but it sure was worth the effort! Will make again, and again, and again!

Nov 26, 2002

This is so easy and i used fresh pumpkin bake the pumpkin first it calls for salt but did not have a amount of salt to used


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 363 mg
  • 15%

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

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