This
| Prep Time: | 5 mins |
| Cook Time: | 55 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 2 eggs, lightly beaten
- 1 (12 fluid ounce) can evaporated milk
- 1 (15 ounce) can pumpkin puree
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 ½ teaspoons ground cloves
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the eggs, evaporated milk and pumpkin. In a separate bowl, mix the sugar, flour, salt, ginger, cinnamon, allspice and cloves. Stir into the pumpkin mixture. Pour into the pie crust.
- Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking 45 minutes, until a knife inserted in the center of the pie comes out clean. Cool on a metal rack.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 605 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I love this. Pumpkin pie is my all-time favorite. I too have a family recipe. This recipe is better than mine. The spices make all the difference.
awesome recipe!!!! came out perfect
This is the best pumpkin pie I’ve ever tasted! I made it exactly like the recipe. The only difference is that I did use fresh pumpkins rather than canned.
I’ve made this pie over and over and we adore it. My boyfriend won’t even eat a store bought pumpkin pie anymore. We’ve made this with canned and fresh pumpkin. A MILLION times better with fresh. I do reduce the salt. Everything else is exactly the same.
I’ve been looking for a spicy pumpkin pie recipe since Mrs. Smith stopped making them. This one fits the bill. Followed the recipe exactly and loved it. Had filling left over and made about 6 mini muffin-pies with the rest. Baking time was 15 minutes longer for my oven.
This recipe was enough for 3 frozen pie shells. Luckily I had an extra pack in the freezer. I used McCormick’s pumpkin pie spice and used the recommended amount on the container and it was very mild in flavor. Think I will try the individual spices next time.
The texture and appearance were great, but I guess I like my pumpkin pie a bit sweeter. The spices gave it a bite instead of a blended flavor to me. My husband liked it, so I guess it’s a matter of taste. I know I was looking for that traditional pumpkin pie flavor.
Perfect! Not salty at all. Wonderful! Love the extra spice!
Every time I have baked this it was at least 40 – 50 mins. So put aluminum foil around the edge of the pie to prevent the crust from becoming too brown. Also I didn’t have allspice so I left it out and couldn’t tell. I usually add 3 eggs.
I bake this recipe every thanksgiving. Every time I make it I get rave reviews.
I just tried my first (I made them in tart form) and it could use a little bit more sugar. I added 2 tsp more cinnamon and only used 1/2 the cloves and glad I read the review about the cloves being overpowering!
I have been making this pie for over a year now! It was kind of a spoof idea last year to try something new. I’d never made pie before so it seemed like a good starter recipe. I probably made two every week till couldn’t find pumpkin anymore!! I LOVE it. Everyone at work loves it, my mom’s beau wants it all the time, and I’m going to make a whole bunch to give to co-workers for Thanksgiving this year. A tip- use a DEEP DISH pie crust. If you use a regular pie crust, you WILL have left over filling! I double it up and it fills 3 frozen regular pie crusts or 2 deep dish. It is actually easier to make 2 at a time since pumpkin puree comes in 30oz cans. I don’t know where you guys are getting that there is too much salt… Are you not stirring the spices in a separate bowl first? Some day I will try this in a stoneware pie dish! 🙂
This was a big hit with my spice-loving family at our Christmas dinner. My modifications were to make it with butternut squash and to add 1+ Tbsp. of fresh lemon juice, with gives pumpkin/squash pies a brightness. Love this recipe and will definitely make it again and again.
It was ok, probably human error but mine seemed a little grainy to me. And though I didn’t mind the spices, I prefer regular ole pumpkin pie. And I put some of the leaves on top, but I definitely needed more. It looked kinda silly, so in this case, more is more! Good recipe though!
Followed recipe to the letter. I loved it. Husband thought it a bit too spicy. But I will do it again!
Yes! I agree with many others that this pie reminds them of what mom/grandma used to make. I thought Mama made the absolute best lemon pies – ones that taste like lemon with some sugar rather than sugar with some lemon. The balance is perfect. Thank you.
WOW!! my family ate the whole pie in under 20mins! i didn’t get but a taste! Yes, it’s strong on spice, but the label said so.. and my family prefers it that way! It took 1hour 15minutes to be completely cooked which is a bit more than originally stated, but that could also be the type of oven. 100% incredible recipe! Thank you sooo much for sharing this <3 For those who didn't like all the spice, all I can say is to pay better attention to the amounts of spices next time, and in no way will one teaspoon of clove in a recipe this big make your mouth and tongue go numb.
The way you make the design is you just use a second pie crust and use the dough.. Just roll it out and use cookie cutters to cut out your designs.. place them on top and wala!!! 🙂
Fantastic!! Just reduce the cloves by half. Thanks for a great recipe!!!!
Way too much cloves and I only used 1/2 of what was recommended. Our lips were numb and the heartburn was intense. However, if you like cloves, you’ll love the pie. It did also have the perfect consistancy, just way too much spice for my husband and I.
way tomuch allspice and cloves