Mom's Pumpkin Pie

Mom's Pumpkin Pie

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"This is the pumpkin pie that my mother has made for years. It is a rich pie with just the right amount of spices."
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1 h 30 m servings 345 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 119 mg
  • 40%
  • Sodium:
  • 611 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
  3. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.


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


  1. 277 Ratings

Most helpful positive review

I rated this 5 stars because my husband said it was the best pumpkin pie he's ever had. I reduced the milk to 1 cup, and also made my own pumpkin puree - not hard, ladies! Get a pie pumpkin, r...

Most helpful critical review

With all the positive reviews, I was disappointed with the end product. Used homemade pumpkin puree. Sorry to say it was a waste of time. The pie was edible, but NOT as a pumpkin pie. Very littl...

I rated this 5 stars because my husband said it was the best pumpkin pie he's ever had. I reduced the milk to 1 cup, and also made my own pumpkin puree - not hard, ladies! Get a pie pumpkin, r...

I made this recipe for my in-laws, My father in law is an old fashion pie lover. His Mother used to make the best pies (so I have been told)! Well No one has ever been able to recreate that tw...

This recipe has become a favorite for my family and friends. I make about 30 pies between October and November as friend from pumpkin patches send white pumpkins my way!!! I think I finally pe...

ABSOLUTELY UNBELIEVABLE!!!! I made this pie today for mother's day and my mom went nuts! She said it tastes just like the one my grandma used to make for her when she was a little girl! I did ch...

Quite delicious but needed a few changes. I also made my pumpkin puree from scratch (baked and pureed pumpkin the day before and drained it overnight in the fridge). I also reduced the milk to 1...

I followed the recipe exactly and my whole family loved it. I used fresh pumpkin puree. I cut pie pumpkins in half and scoop out the seeds and goop with a grapefruit spoon - that seems to work o...

I made this and several other pumpkin pie recipes for Thanksgiving, this one was declared the favorite. My original feeling about it was that it was a little too sweet, but I was voted down. I...

This pie was amazing. I've been making pies from a can since I was a kid, and I had a pumpkin leftover from Halloween and had guests coming over for dinner, so I thought, what the heck, and made...

This pumpkin pie recipe is awesome! The only thing I changed is I used 2 1/2 tsp of pumpkin pie spice instead of all of the seperate spices it asks for and added some finely grated orange zest.

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