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Pumpkin Pie I

Pumpkin Pie I

"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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50 m servings 287 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 325 mg
  • 13%

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 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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Read all reviews 73
  1. 105 Ratings

Most helpful positive review

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 to...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 to...

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 unti...

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 tastes kind of "vegetabl...

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 mista...

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.

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. L...

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

This was the best tasting pumpkin pie I have ever had. I will search for a recipe no longer. It had a nice sweet flavor, very old fashioned tasting!!! :) However, it did require longer cooking t...

One of the very best pumpkin pies that I have ever ate. My boyfriend absolutely loved this pie, and proved it by nearly eating the whole thing by himself. Be sure to use a deep dish pie shell be...

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