143
Submitted by ratherbeswimmin
"Southern Living. Always served for Thanksgiving dinner."
photo by Jonathan Melendez
- Ready In:
- 1hr 19mins
- Ingredients:
- 11
- Serves:
-
6
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ingredients
- 1 3⁄4 cups canned pumpkin
- 1 3⁄4 cups sweetened condensed milk
- 2 large eggs, beaten
- 2⁄3 cup firmly packed light brown sugar
- 2 tablespoons sugar
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1 (9 inch) pie crusts, unbaked
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directions
- Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
- Pour into prepared piecrust.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
- Cool on a wire rack.
Questions & Replies
-
Do I cook the pi crust first?
Megan A.
-
Can I use pumpkin pie spice in place of the individual spices?
Jackulin W.
-
Could I used pre made pie crust (Ready crust)?
Katiuska A.
-
Hi, Does anyone know how large a pan I should use for this recipe?
Anthony P.
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Is it ok to add maple syrup instead of cinnamon, I have a family member who is allergic to spices
Ruth A.
see 1 more questions
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Reviews
-
We are having Thanksgiving at my house this year. It will be my first so I wanted to practice making pumpkin pie before the big day. This recipe tasted better than any pumpkin pie I have ever eaten. The filling was very creamy and perfectly spiced. I am thrilled at how it turned out and can't wait to impress my family with it. Thanks Nurse Di.
Natalie Z
-
This is a great pumpkin pie according to my hubby. Since Thanksgiving is next week I needed to try this recipe out first and today was the day. When DH took his first bite I heard a big sigh! When I asked him how it tasted he just smiled and said..."like more"! I followed your recipe exactly and the only difference was having to remove it from the oven about 10 minutes sooner than called for. Certainly not a problem with the recipe, but the difference in appliances. Thanks for another great Zaar recipe Nurse Di. This is going in the 'keeper' file. I also like the fact that I can use fat-free sweetened condensed milk in it to lower the calories somewhat and the texture and creaminess of the pie is not affected at all.
nanmatt
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Made this for the 1st time for Thanksgiving, and New Years 2010. Received RAVE reviews. I did, however, reduce the amount of sugar to 1/2 C packed brown sugar and omitted the tsp. of regular sugar. The condensed milk is sweet enough. This will be a "staple" pie every year from now on.
csgespannt
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Made it. Easy as pie...
Melissa Elayne D.
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I loved this pumpkin pie so much. I used store-bought crust because I was in a rush, but it still turned out amazing! The texture of the pie filling is spot on!
Jonathan Melendez
see 135 more reviews
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Tweaks
-
I used 1 tsp Cinnamon & 1.5 tsp Pumpkin Pie spice
Jennifer B.
-
I'm 74 and "THIS IS BY FAR THE BEST EVER"..been baking pies forever & it's not easy to go to "NEW"..changed it to my taste, still wonderfully creamy. used 2 cups fresh pumpkin.1 can sweetened cond. milk plus enough 1/2 & 1/2 to make up the difference. Just 1 tablepoon sugar, & instead of all the different spices, I used 2 1/4 teaspoons of Pumpkin Pie spice. This is the "PUMPKIN Pie RECIPE" in our family from FROM NOW ON....Thank Pat Rayot
georgeorpat1935
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I used "Japanese" pumpkins instead of regular ones and left in some skin. Looks so green!
Anthony P.
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If you don't have a sweet tooth I recommend adding 2~3 spoons of honey to substitute the sugar
Anthony P.
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Nothing
Andrea C.
see 4 more tweaks
RECIPE SUBMITTED BY
ratherbeswimmin
- 609 Followers
- 7742 Recipes
- 13 Tweaks
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