Pumpkin Pie Chatsworth Style

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Summerpls 1

"This is homemade right from the pumpkin and truly delicious."
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50 m servings 253 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 334 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 350 degrees F (175 degrees C).
  2. Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
  3. Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.


  • Cook's Note:
  • To mash your own pumpkin, cut it in half, scoop out the guts, and then cut it in half again (into quarters). Bake at 350 degrees F skin side down for about an hour. Remove the skin and mash the pumpkin.



I'm the author and really I should have had a picture somewhere because I've been making it for years … so I'm waiting to see your pics because it's gonna be the BEST pumpkin pie you've ever tas...

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