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Perfect Pumpkin Pie

A traditional Thanksgiving pie, but also popular all year long.

Pumpkin Pie1

Perfect Pumpkin Pie
Prep time:
Cook time:
Total time:
Serves: 6
A traditional Thanksgiving pie, but also popular all year long.
  • 1 cup sugar
  • 1½ tsp cinnamon
  • ½ tsp cloves
  • ½ tsp allspice
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp salt
  • 2 eggs
  • 1½ cup canned pure pumpkin (398ml can)
  • 1 large can (370ml) evaporated milk (or canned coconut milk*)
  1. Mix all filling ingredients in a large microwave safe bowl. Cook on HIGH for 6 minutes, stirring every 2 minutes. This helps to precook the filling, so it doesn't need to be in the oven as long, and preventing the crust from overcooking.
  2. Pour into unbaked pie crust, and bake at 400°F for 15 minutes, reduce to 350°F and continue baking for 40 minutes or until knife comes out clean.
*if using coconut milk, use a mixture of regular and low fat, to try and get a similar thickness as evaporated milk would be.


10 Responses to Perfect Pumpkin Pie

  1. Linda August 6, 2014 at 5:34 pm #

    I want an apple pie, gluten free!

  2. Mikey September 28, 2014 at 6:04 pm #

    Can’t find your rec. on pecan cherry stuffing for trukey????

    • Angie Halten (Admin)
      Angie Halten (Admin) September 29, 2014 at 9:05 am #

      Hmm…I can’t recall that one, not sure what happened (could have been lost when we transferred to the new system). If you haven’t already, check out this article: How To Cook The Perfect Turkey Dinner, it has a stuffing recipe. You can easily replace the cranberries with some dried cherries.

  3. Tamara de Oliveira October 8, 2014 at 10:05 pm #

    Hi Angie, I was wondering what happened to your “mom’s perfect pumpkin pie” recipe? it had pecans and whipped cream on top. I made it one year and it was the best pumpkin pie EVER! Is this recipe close to it? The link I had to it hasn’t worked since you switched over.

    • Angie Halten (Admin)
      Angie Halten (Admin) October 9, 2014 at 8:42 am #

      The links from the old site won’t work anymore. This recipe is almost exact (which is why when we switched over we went through and deleted any duplicates, updated old favorites, etc). This recipe is now my favorite pumpkin pie in the whole world…so let me know what you think!

  4. Tamara de Oliveira October 16, 2014 at 10:39 am #

    It certainly did not disappoint! It was absolutely delicious! I prefer to use real pumpkin instead of canned and 3 tsp of pumpkin spice (easier) instead of the individual spices. My family raved about it. Thank you!

    • Marla Hingley
      Marla Hingley October 16, 2014 at 11:07 am #

      Ya!!! I’m so glad you love this pie as much as I do! For me, the perfect pumpkin pie is all about a particular blend of spices and their quantities (which is why I love this recipe so much-allspice is a must!). But if you’ve found a premixed pumpkin spice blend that you love – that’s awesome, that does make it soo much easier. For more flavor, add a few shakes of your spice mix in with some whipped cream to top the pie with!

  5. Becky April 9, 2015 at 10:35 am #

    What about the pie crust? Is it gluten free?

    • Angie Halten (Admin)
      Angie Halten (Admin) April 9, 2015 at 10:46 am #

      The link to the pie crust in the recipe is gluten free. You can be assured that every recipe on our site is gluten free.

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