Awesomely Rich Pumpkin Pie Recipe

Updated on September 23, 2019
CreeViking profile image

This is one of the best pumpkin pies I ever tasted! We make it every Thanksgiving and Christmas.

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Who Doesn't Like Pumpkin Pie?

This is one of the best pumpkin pies I ever tasted! If you have only ever eaten store-bought pumpkin pies, then prepare for a taste adventure. The pies you get from stores simply do not compare to this one, in my opinion.

This recipe makes one big pie or two small ones. The taste is very appealing. We make this every Thanksgiving and Christmas. It takes a little over an hour to make (including cooking time), but it's well worth it. Since all ingredients are fresh, there's no need to worry about artificial preservatives or how long ago that pie in the box was made.

This recipe is rich and spicy. If you like pumpkin pie, you're going to love this. If you love pumpkin pie, then prepare for the next level!

And don't forget the whipped cream!

Did you know can make 'pumpkin' pie from any member of the squash family?

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Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: 1 big or 2 small pies

Ingredients

  • 1 cup sugar (or substitute honey)
  • 3 cups prepared pumpkin (basically sieved, cooked pumpkin)
  • 4 large eggs
  • 1 cup milk (can be whole, 2%, or concentrated)
  • 1 and 1/2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt (optional)
  • Pie crust, store-bought

Instructions

  1. In a bowl, blend prepared pumpkin, sugar, eggs and milk completely. Add in the spices one at a time, allowing time to blend. Continue mixing until all ingredients are well blended.
  2. Pour mixture into prepared pie pan (with crust) and bake at 400 degrees for 15 minutes. Then lower the oven temperature to 350 and bake for 45 minutes, or until the pie has swollen up and is firm in the middle on top.

Notes and Substitutions

Many of the ingredients can be swapped out for other ingredients to satisfy taste. The milk I used was homogenized, but you could also use concentrated milk to make for a much thicker pie filling or 2% if you prefer less fat. Salt, of course, is optional. I never made the recipe without eggs, but I am sure a substitute can be found, and then of course the sugar can be swapped out for honey as well.

I make my own pie crust, but you can use store-bought crust if you wish to skip the crust creation process. Making your own pie crust usually only takes about 10 minutes or so, and the added feeling of 'homemade' is worth the effort, so I made make my own usually.

Start with the base and experiment. Before you know it, you will have your own recipe. Enjoy!

Nutrition Facts
Serving size: 155
Calories 316
Calories from Fat135
% Daily Value *
Fat 15 g23%
Saturated fat 5 g25%
Unsaturated fat 10 g
Carbohydrates 41 g14%
Protein 7 g14%
Cholesterol 65 mg22%
Sodium 349 mg15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2012 Robin Olsen

Comments

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    • MizBejabbers profile image

      Doris James MizBejabbers 

      9 months ago from Beautiful South

      We love pumpkin pie, and this looks like a good recipe because it has the ginger and allspice that my recipe doesn't call for. One year I bought a fresh pumpkin that was kind of odd looking at a local farmer's market and cooked it. It was the best tasting pumpkin pie I'd ever made and I had great pumpkin pies until I ran out of pumpkin in the freezer. Next season I went back to the market and they didn't have any of the odd pumpkins. When I described it to the employee he said, "That wasn't a pumpkin. That was a Hubbard squash." Moral of the story is a pumpkin is a member of the squash family, and any of them will make a great pie. LOL

    • MarleneB profile image

      Marlene Bertrand 

      2 years ago from USA

      I was looking for a pumpkin pie recipe and was happy to find this recipe. I want to try making it from the real pumpkin flesh versus the can. Reading your recipe gives me hope that I will be successful. Thank you for sharing this precious recipe with us.

    • CreeViking profile imageAUTHOR

      Robin Olsen 

      3 years ago from Rural Canada

      It tastes awesome, especially if the ingredients are fresh....

    • teaches12345 profile image

      Dianna Mendez 

      3 years ago

      Robin, by the looks of your photo I can tell it is a great pie. There is nothing like a pumpkin pie with whipped cream any time of year. Thanks for sharing.

    • MsDora profile image

      Dora Weithers 

      4 years ago from The Caribbean

      Does sound rich and spicy. Thank you very much.

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