Pumpkin Pie


My family has been making this classic pumpkin pie recipe for as long as I can remember. It’s creamy and delicious with  plenty of spice. It’s incredibly simple to make and a great project for kids, too. I used to make this recipe with the kindergarten class at The Bush School in Seattle. Each child would take a 4″ pie home on the last day of school before Thanksgiving break. 🙂

Pumpkin Pie

Recipe Type: Pie, Dessert, Holidays
Author: A Passionate Plate
Serves: 8
A classic pumpkin pie with plenty of spice. Everyone loves this recipe.
  • 1 1/2 cup canned or cooked pumpkin puree
  • 1 cup brown sugar, packed
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 2 Tbsp. molasses
  • 3 eggs, slightly beaten
  • 1 cup evaporated milk
  • 1 unbaked pie shell, in a 9″ pan
  1. Preheat oven to 400 degrees.
  2. Combine the pumpkin, sugar, salt, spices and molasses. Mix thoroughly.
  3. Add the eggs and milk and mix thoroughly.
  4. Pour the mixture into the unbaked pie shell.
  5. Bake at 400 degrees for 40 to 45 minutes until a knife inserted comes out clean.
  6. Cool. Serve with whipped cream if desired.



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  3. Marie McFadden says:

    sounds good! The tasty crust is tasty for a reason I guess and seems like that would be a quick way to cut some calories and temptation of that flaky goodness!

    • MaryMiller says:

      Agreed! I have tried many times to “lighten-up” Thanksgiving dinner, but nobody ever seems to appreciate it! You might give the Pumpkin Pie Cupcakes a try. Nice portion control and they do taste just like pumpkin pie filling – plus no crust!

  4. Marie McFadden says:

    Mary – this looks creamy and delicious! Have you tried making it without the crust?

    • MaryMiller says:

      Hi, Marie – I have never tried making this without the crust, but I am pretty sure it would work. You might want to use a nonstick pan or make sure to spray the pan really well. I think the result would be similar to our Pumpkin Pie Cupcake recipe. 🙂

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