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Pumpkin Pie, close up

Pumpkin Pie

This pumpkin pie recipe has a rich velvety consistency chock full of warm fall spices and subtly sweet hues that beckon to taste buds near and far.
Course Dessert
Cuisine American
Keyword dessert, Pie, pumpkin recipe, Thanksgiving, Thanksgiving dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 Servings
Calories 191kcal
Author Kathleen


  • 2 large eggs beaten
  • 1 (16-ounce) canned solid packed pumpkin
  • 2 tablespoons molasses
  • 3/4 cup brown sugar firmly packed
  • 1/2 teaspoon salt
  • 1 teaspoon dried ground cinnamon
  • 1/2 teaspoon dried ground ginger
  • 1/4 teaspoon dried ground cloves
  • 1/4 teaspoon dried ground nutmeg
  • 1 tablespoon all-purpose flour
  • 1 (12-ounce) canned evaporated milk
  • 1 (9-inch) deep dish pie crust unbaked


  • Prep. Preheat oven to 425°F. Press pie crust into a 9" pie pan.
  • Combine. In a medium bowl, mix together all filling ingredients until well combined. Pour filling into [repared pan.
  • Bake in a 425°F oven for 15 minutes. Remove from oven and add a foil collar. Reduce oven temperature to 350°F and continue baking for 40-50 minutes or until a toothpick inserted into the center comes out clean and filling is set. Enjoy!


Serving: 1/12 of the recipe | Calories: 191kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 195mg | Potassium: 166mg | Fiber: 1g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 0mg | Calcium: 24mg | Iron: 0.4mg