"This is a spicier version of pumpkin pie. This recipe has been in our family for over 50 years and is always much enjoyed at holiday meals. The fresher your spices, the better this will taste! Serve with whipped topping, if desired." — WHY_ASKE
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eggs, lightly beaten
1 (12 fluid ounce) can
1 (15 ounce) can
1 1/2 teaspoons
1 (9 inch)
unbaked pie crust
overall, this is a very good pie with a nice taste. the time for baking is much longer than 30 mins at 325 however. Every time I have baked this it was at least 50 mins. Because of this amount of time in the oven, you may want to put aluminum foil around the edge of the pie to prevent the crust from becoming too brown.
This was an OK recipe. I think it has too much salt because thats all I could taste in this pie. So maybe cut the salt to a 1/2 tsp? I like spicy pies, so I thought this one would do the trick. I will probably not use this recipe again.
I will definitely make "Mom's Pumpkin Pie!!
Question, how do you make the design on top of the pie? It is so lovely!!
The way you make the design is you just use a second pie crust and use the dough.. Just roll it out and use cookie cutters to cut out your designs.. place them on top and wala!!! :-)
This pie has become a family favorite. I just love all the spices.. they give it so much flavor! I have found that you need to cut back on the cloves though because otherwise they tend to overpower everything else.
I made 6 of these for Thanksgiving, my first try at homemade pumpkin pies and they were all gone by the next day.
So simple and tasty! It's a great pie. Thanks for a great recipe.
TRIED THIS RECIPE WITH FRESH PUMPKIN AND IT WAS A REAL HIT WITH ALL
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 113
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