Pumpkin Pie

Pumpkin Pie


"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.) Originally submitted to ThanksgivingRecipe.com."
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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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  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.


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


  1. 128 Ratings

Most helpful positive review

I changed a few things in this recipe that I thought made it better. They are: Used light brown sugar in place of the white sugar. Replaced the corn syrup with 1 tablespoon of molasses and 1 ta...

Most helpful critical review

The taste and ease of making this pie is outstanding. But, the cooking time is off...way off. It took 70 minutes and I had to treat it like a cheesecake by turning off the oven and leaving it ...

I changed a few things in this recipe that I thought made it better. They are: Used light brown sugar in place of the white sugar. Replaced the corn syrup with 1 tablespoon of molasses and 1 ta...

It was my first time making pumpkin pie and for any first timers YES, the batter is very runny but don't worry it will work! Wish I knew this before hand cause I started to freak out a bit pouri...

This recipe made a fabulously thick pumpkin pie. It was a hit during Thanksgiving and I didn't have to change a thing.

Great recipe! The recipe did not state whether it was a deep dish or regular 9" pie shell. I used a regular 9" and had a lot left over and my pie spilled over as I transferred it into the oven ...

I have never wrote a review before. This flavor/taste of this pie is fantastic. However the cooking time is completely off. I had to cook it for a total of 75 minutes. I will definitely make th...

Great recipe. I made it just the way it was written. I did need to bake it almost twice the amount of time as stated. I'm not sure why being that I'm not in a high altitude and have a fairly ...

I've never been crazy about pumpkin pie, but this recipe has turned me into a fanatic. This will be my go to recipe!

Being a first-time pie maker, I was really surprised at how well this recipe came out! I was nervous at how runny it was when I poured it in my deep dish crust, but it came out wonderfully! It t...

I made this in a 9" Pillsbury frozen standard pie crust. There was way too much filling. I probably froze an amount equal to what was used. Next time, I am going to try a deep dish as the pie di...