Pumpkin Pie Recipe

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Christiana George
Christiana Georgehttps://www.thetarttart.com/
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

Pumpkin pie recipe is a simple and easy recipe. It can be prepared easily and quickly. The recipe is made using the canned pumpkin and other ingredients.

Servings 6 – 8
Yield1 – 9 inch pie
Prep30 mins
Cooking1 hr
Total Cooking Time1 hour 30 minutes


  • 1 cup canned pumpkin
  • 3/4 cup sugar or sugar substitute
  • 1/2 cup evaporated milk
  • 3 large eggs, beaten well
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


Preheat the oven to 400 degrees F.

1. Mix the sugar and eggs until smooth. Combine with pumpkin and evaporated milk.

2. Combine all of the spices together in a small bowl, mix well, and then add to the wet ingredients.

3. Pour into a pie crust that has been prebaked for 10 minutes at 400 degrees F, or into unbaked pie crust (which will take longer to bake).

4. Bake at 400 degrees F for 15 minutes, then reduce heat to 350 degrees F and bake for an additional 30-35 minutes or until a knife inserted in the center comes out clean.

5. Cool completely before serving with whipped cream or ice cream on top if desired.

Pumpkin Pie Recipe

Nutrition Facts:

Per Serving:

Calories: 488

Total Fat: 9g

Saturated Fat: 4g

Cholesterol: 143mg

Sodium: 363mg

Carbohydrates: 85g

Fiber: 6g

Sugar: 60g

Protein: 10g

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