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Classic Pumpkin Pie

Classic Pumpkin Pie


Rating (3.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: easy
  • Serves: 8


Avocado, watermelon, pumpkin - these are a few of my absolutely favorite foods.

Pumpkin is a highly flexible fruit (yes, it's a fruit, not a vegetable!). It can be made into bread, muffins (see my recipe at http://www.ecomeg.com), gingerbread, cookies, pancakes, pudding, pumpkin butter, soup, ice cream, cheesecake, and, my favorite, pumpkin pie. In my view, pumpkin pie even trumps strawberry shortcake, which I chose as my wedding cake because cakes can't be made out of pumpkin pie. No, I'm actually not joking.

As a pumpkin pie connoisseur, you might logically expect me to share with you my favorite pumpkin pie recipe - so here it is!


3/4 cup white sugar
2 eggs
1 tsp ground cinnamon
1/2 tsp Ground Ginger
1/4 tsp ground cloves
1/2 tsp salt
1 15 ounce can 100% pure pureed pumpkin
12 oz half and half (I prefer this over evaporated milk)
1 9-inch unbaked deep dish pie crust


1. Preheat oven to 425 F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Stir inhalf and half. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350F, then bake for 40 to 50 minutes or until knife inserted near center comes out clean. Allow to cool for 2 hours, then serve immediately or refrigerate.

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star_onstar_onstar_onstar_onstar_onTheresa111 says:

I shall try this recipe for my dinner next weekend. Thanks! I especially like the idea of half and half instead of the evaporated milk. Nice.


star_onstar_offstar_offstar_offstar_offC.st-louis says:


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