Mom's Pumpkin Pie

admin 25/04/20 Recipes


1 - 9 inch pie

Prep Time


Cook Time



2: eggs, lightly beaten

1 (12 fluid ounce) can: evaporated milk

1 (15 ounce) can: pumpkin puree

3/4 cup: white sugar

2 tablespoons: all-purpose flour

1 teaspoon: salt

1 teaspoon: ground ginger

2 teaspoons: ground cinnamon

1 teaspoon: ground allspice

1 1/2 teaspoons: ground cloves

1 (9 inch): unbaked pie crust


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.


Calories: 297 kcal

Carbohydrates: 40.7 g

Cholesterol: 67 mg

Fat: 12.6 g

Fiber: 2.9 g

Protein: 7 g

Sodium: 605 mg


1 - 9 inch pie

Prep Time


Cook Time



1 recipe: pastry for a 9 inch single crust pie

3: eggs

1: egg yolk

1/2 cup: white sugar

1/2 cup: packed brown sugar

1 teaspoon: salt

1/2 teaspoon: ground cinnamon

1/2 teaspoon: ground nutmeg

1/2 teaspoon: ground ginger

1/4 teaspoon: ground cloves

1 1/2 cups: milk

1/2 cup: heavy whipping cream

2 cups: pumpkin puree


Preheat oven to 425 degrees F (220 degrees C.)

In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.

Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.


Calories: 345 kcal

Carbohydrates: 44.3 g

Cholesterol: 129 mg

Fat: 16.5 g

Fiber: 2.8 g

Protein: 6.6 g

Sodium: 611 mg

0 pepole already liked it!

Leave a comment!