This is the pumpkin pie I grew up eating and, to my taste, it’s the perfect pumpkin pie. It is creamy and flavourful, with just the right amount of spice. It has no cloves in it, which is often found in pumpkin pies but is a flavour I (personally) find overwhelming.
Top with freshly whipped cream. This recipe will make 2 pies, using your favourite pie crust or pre-made pie crusts.
Summary: This recipe makes two pies, because one is never enough. Top cooled pies with freshly whipped cream.
- 3/4 tsp. cinnamon
- 3/4 tsp. nutmeg
- 3/4 tsp. ginger
- 1-1/2 tsp. salt
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 3 Tbsp. flour
- 2-1/4 cups milk (1-6 oz. can Carnation Evaporated Milk plus enough whole (3.25%) milk to measure total needed)
- 3 cups pure pumpkin (not pie filling)
- 3 eggs (add last)
- 2 unbaked pie shells
- Preheat oven to 425° F.
- Combine all ingredients thoroughly and pour in to prepared pie shell.
- Bake at 425° F. for 10 minutes then reduce heat to 375° F. for 35-45 minutes or until set (knife comes out clean). Let cool completely and then frost with whipped cream before serving.
Number of servings (yield): 2 pies