World's Best Pumpkin Pie Recipe -
World's Best Pumpkin Pie Recipe

World's Best Pumpkin Pie

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"This recipe not only makes the best pumpkin pie, but it's oh so easy too! Serve with whipped topping."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Transfer mixture to the pie crust.
  3. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the pie comes out clean. Cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2006

From the previous person who rated it on 10/31 05, i did one more thing, i put in the pumpkin spice as well as the cinnamon, but intead of milk, use heavy cream, all my customers love it, and want more, I put in 5 inch pie shells to bake, and serve indivially, pipe out whip cream on the crust with a pastry bag, drizzle chocolate over that, and you have a dessert that rates world's Best. thanks

Most Helpful Critical Review
Oct 05, 2007

rating given is due to changes i made to recipe. using a deep dish pie pan, i used 3/4 cup white sugar, 1/4 cup brown sugar, 3/4 cup milk, 1 tsp cinnamon, 1/2 each ground ginger, allspice, nutmeg, cloves (i like my pumpkin spicy). also didnt use a pie crust, i wanted crustless and turned out just fine. filling is still too sweet. next time i'll use 1/2 cup each brown and white sugar. consistency isnt as firm as i'd like but its fair.


36 Ratings

Nov 27, 2002

This pie was great. It was very simple, I had everything I needed on hand. I did use 2 tsps. of pumpkin pie spice instead of the cinnamon. It was really one of the best pies I've made.

Oct 27, 2006

I run a Prechool and Kindergarten program and for a fundraising project we choose to make pumpkin pies. We chose this recipe because the ingredients were simple and most items we arleady had at the center. We sold 50 pies and had rave reviews from our families who bought the pies! Many people even asked for the recipe! The only change we made was to add pumpkin pie spice to the recipe! Yummy!

Oct 04, 2003

This was very good; however, I don't think it deserves the name "the world's best". Will probably make it again and like the fact it calls for regular milk. Still like the old "Libby's pumpkin pie" recipe best!

Nov 17, 2007

I've NEVER baked a pumpkin pie before! This came out BEAUTIFULLY!!! I used a Marie Callender frozen pie crust... it was perfect. I did cut down on the milk per other reviewer's suggestion's to 3/4 and even used some half and half that I wanted to use up in my fridge. This is an AMAZING pumpkin pie. If you want to cut the sugar you can, but my hubby likes it just the way it is. This pie will impress!!

Dec 14, 2006

Turned out Great! I usually do not like all of the spices in pumpkin pie, this one kept it simple. I even got compliments from my husbands grandma!! I usually get, this is good.. but not like Memas! (grandma)

Nov 29, 2006

I agree with the past reviewers. Too much filling for 1 pie, but not enough for 2. Also, the older folks found it too sweet, but the younger people thought it was fine. No need to add more sweetness with whipped cream topping. FYI, works with homemade pumpkin puree, just need to cook a little longer.


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 55.4 g
  • 18%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 355 mg
  • 14%

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

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