"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." — Carla A.
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1 1/2 cups
1 1/2 cups
light corn syrup
pastry for a 9 inch single crust pie
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 tablespoon of honey. Added 1/8 teaspoon of allspice and 1/8 teaspoon of cloves
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 in for another 20 min. Due to the extra time, foil is needed for the crust, which is not needed in most pie recipes nor is it mentioned in this recipe. Using a deep 9-inch pie shell, I wasted a lot of pie filling after filling it. Again, this is a delicious recipe, it just needs to be revamped. The next time I use this and double it, I'll use three regular-size pie shells to avoid wasting such wonderful filling.
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 pouring the batter into the pie crusts. Best pumpkin pie flavor I have ever tasted :)
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 making a big mess as it spilled onto the cookie sheet and later burned filling my kitchen with smoke and setting off the smoke alarms!! I did substitute the white sugar with light brown and the light corn syrup with molasses as one of the other reviewers suggested. I added 1/4 teaspoon of allspice and ground cloves. The pie was delicious. The pumpkin filling is indeed very thin and I wondered if it would thicken. It did beautifully. My baking time was exactly as the recipe called for. Don't forget to turn your oven down to 325 after 10 minutes, and cover the edges of the crust with foil. I forgot this step and my edges burned. I learned a lot from baking my first homemade pumpkin pie in many years. I have enough fresh pumpkin frozen for 10 more pies. I'm sure the next one will be much improved.
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 new 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 this again! I hope my family enjoys it as well - Thanks for sharing
I've never been crazy about pumpkin pie, but this recipe has turned me into a fanatic. This will be my go to recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 106
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