Signature Pumpkin Pie

Signature Pumpkin Pie

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"The reviews are in -- everyone is raving about this fabulously easy pumpkin pie."
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1 h servings 310 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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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. Place pie crust on large foil-lined baking sheet.
  2. Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
  3. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.


  • Tips
  • Test Kitchen Tip: Use 1 1/2 teaspoons McCormick(R) Ground Cinnamon, 3/4 teaspoon McCormick(R) Ground Ginger, 1/4 teaspoon McCormick(R) Ground Nutmeg and 1/8 teaspoon McCormick(R) Ground Cloves in place of the Pumpkin Pie Spice.
  • Vanilla Whipped Cream: Beat 1 cup heavy cream, 1/4 cup confectioners' sugar and 1 teaspoon McCormick(R) Pure Vanilla Extract in medium bowl with electric mixer on high speed until stiff peaks form.



My youngest son and I made this pie together. Because I'm low on time and energy, I used a refrigerated pie crust. We mixed the pie filling in my Kitchen Aid mixer, it was less than five minutes...

This has been my "go-to" recipe for years, it's never failed me. To keep the pies from cracking while baking, I always put a pan of water on the bottom rack

Tried this pie at a pre-Thanksgiving "pie testing" at work. It's really good! I think the McCormick Pie Spice must be the perfect blend of spices (which makes it easy for a person like me who al...

We tried it with Graham Cracker crust. The condensed milk makes it very hearty and the spice gave it a nice kick!

Mmmm...this is very good pumpkin pie. I used a pre-made graham cracker crust, and it really took 5 minutes to make. Easy as pie. :) Next time I'll use a homemade crust. My favorite is Chef J...

This recipe is excellent as is. Here are some helpful tips: 1) cover the edges of the pie crust with foil and pre-bake it in the oven until it's half way cooked so that the crust does not get s...

You just can't get any easier than 5 simple ingredients. This pie is too good and too easy for it to just be made at Thanksgiving. It's an any night dessert!

Yum yum yum! Easy to prepare and tasty to eat. Loved the whipped cream too! Big hit!