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pumpkin spice pie


  • 1 can 15 once pumpkin puree
  • 1 can evaporated milk
  • 1 pie crust homemade or bought
  • 2 teaspoon  cinnamon
  • 3/4 c sugar  sugar
  • 1/2 teas  all spice
  • 1/4 teas nutmeg
  • 1 teas ginger
  • eggs beaten

Temperature: 350 ° F


Preheat oven to 425 F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

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