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 kindergarten students. Each child would take a 4″ pie home on the last day of school before Thanksgiving break.

Pumpkin Pie


  • 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


  • Preheat oven to 400 degrees.
  • Combine the pumpkin, sugar, salt, spices and molasses. Mix thoroughly.
  • Add the eggs and milk and mix thoroughly.
  • Pour the mixture into the unbaked pie shell.
  • Bake at 400 degrees for 40 to 45 minutes until a knife inserted comes out clean.
  • Cool. Serve with whipped cream if desired.
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