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Pumpkin Pie Recipe

Traditional pumpkin pie is a holiday classic. Spicy, creamy, tucked into a buttery crust, and imbued with autumn flavor - it has earned its popularity. This classic recipe is probably the same one your grandma made.
Course Dessert- Pie
Cuisine Amercian Heritage
Keyword cinnamon, cloves, fall, pumpkin, thanksgiving
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 274kcal
Author Marye Audet-White



  • 1/2 cup Sugar
  • 1/2 cup Brown sugar
  • 1 teaspoon Cinnamon ground
  • 1/2 teaspoon Salt I use kosher salt - if you use table salt cut the measurement by about 1/4
  • 1/2 teaspoon Ginger ground
  • 1/4 teaspoon Cloves ground
  • pinch Chipotle ground, optional but try it!
  • 2 Eggs beaten
  • 15 ounces Pumpkin solid pack not pumpkin pie filling
  • 12 ounces Evaporated milk not sweetened condensed milk
  • 1 pie crust 4- cup volume (9-inch deep dish or a 10-inch pie plate)
  • Whole nutmeg for grating.


  • Preheat oven to 425F.
  • Add the ingredients to a large bowl in order, mixing as you go.
  • Make sure the filling is well blended.
  • Pour into the pie shell.
  • Grate nutmeg over the top.
  • Bake for 15 minutes.
  • Reduce oven temperature to 350F.
  • Bake 40 to 50 minutes (if using a 10-inch pan bake for 30 to 40 minutes) longer, or until a knife inserted close to the center comes out clean or the center registers 175F on an insta-read thermometer.
  • Cool.
  • Serve or refrigerate.
  • Cover and refrigerate leftovers.


Here are some of my favorite variations -
  • Add a pinch of cardamom with the other spices
  • Use all white sugar
  • Use a gingersnap crumb crust
  • Add a layer of chopped pecans to the top
  • Add a streusel topping
  • Stir in 1 tablespoon of bourbon or rum


Calories: 274kcal | Carbohydrates: 44g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 294mg | Potassium: 361mg | Fiber: 1g | Sugar: 32g | Vitamin A: 4627IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 1mg