This is one of the best pumpkin pies I've ever tasted! We make it every Thanksgiving and Christmas.
Who Doesn't Like Pumpkin Pie?
If you have only ever eaten store-bought pumpkin pies, then prepare for a taste adventure. There is simply nothing better than homemade pumpkin pie, and this is one of the best I've ever tasted! 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 the 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 to take that adoration to the next level!
And don't forget the whipped cream!
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
1 big or 2 small pies
- 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
- 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.
- Pour mixture into prepared pie pan (with crust) and bake at 400˚F for 15 minutes. Then lower the oven temperature to 350˚F 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.
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 usually make my own.
Start with the base and experiment. Before you know it, you will have your own recipe. Enjoy!
© 2012 Robin Olsen
Doris James MizBejabbers from Beautiful South on January 15, 2019:
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
Marlene Bertrand from USA on October 31, 2016:
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.
Robin Olsen (author) from Rural Canada on August 31, 2016:
It tastes awesome, especially if the ingredients are fresh....
Dianna Mendez on August 30, 2016:
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.
Dora Weithers from The Caribbean on August 03, 2015:
Does sound rich and spicy. Thank you very much.