Over the years, we have made hundreds of pumpkin pies.  This is our favorite recipe.  This recipe makes two pies.


2 1/2 cups canned pumpkin
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
2 tablespoons flour
2 1/4 cups evaporated canned milk
1/2 tablespoon vanilla

2 unbaked, nine-inch pie crust, not deep dish


Preheat the oven to 400 degrees.

  1. With your stand-type mixer, combine the pumpkin, eggs, sugar, salt, cinnamon, nutmeg, ginger, and flour.
  2. Add the evaporated milk and vanilla.  Pour the filling into the pie shells.
  3. Bake for 35 minutes.  Cover the edges of the pie crust with a pie shield or aluminum foil.  Bake for another ten or fifteen minutes or until a knife inserted near the center comes out clean.  Cool on a rack.


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