If you’re looking for an amazing pumpkin pie recipe, this is it. It’s a no frills recipe that comes out perfect every time. It’s simple, full of warm spices, and has all the classic flavor you’d expect from a traditional pumpkin pie recipe.
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Pumpkin Pie Recipe
So when it comes to traditional dishes that I’ve had since childhood, I don’t like to rock the boat. I don’t want a fancy pumpkin pie with toffee and a chocolate drizzle, I want a classic pumpkin pie recipe with a giant dollop (much larger than the one pictured) of whipped cream on it. If you’re anything like me, then you’re going to love this pumpkin pie recipe.
WANT ANOTHER CLASSIC PUMPKIN DESSERT? MAKE MY FOOLPROOF PUMPKIN ROLL!
My mom has been making this pumpkin pie recipe for longer than I can remember. Each year for Thanksgiving, pumpkin pie is on the menu and my Mama makes these. It wouldn’t be Thanksgiving for our family without them, and it’s one of my favorite things. Before pumpkin spice obsession was a thing, this pumpkin pie recipe was the one thing I looked forward to every Thanksgiving!
This recipe makes two pies. The ingredients aren’t expensive, so take one to a Church function, give it to a friend, or just bring it to family dinner and send everyone home with leftovers. And, in the past several years we cheat and use frozen pie crust BUT you can make your own if you’re feeling like Betty Crocker. Most of the time we’re running like crazy people and cooking 73 dishes at once, so frozen pie crust is really for our sanity’s sake.
NOTE: Every so often I forget to get pumpkin pie spice at the store, and I am left trying to find it a few days before, and they’re typically out. Amazon sells the brand we use HERE and I’ve bought it there in a pinch before and it came in time.
- 1 (29 oz) can of 100% pure pumpkin puree
- 1 (12 oz) cans of evaporated milk
- 1½ cups sugar
- 1 teaspoon salt
- ½ teaspoon ground cloves
- 2 Tablespoons McCormick pumpkin pie spice
- 4 large eggs
- 2 9" deep dish pie crusts (we use frozen)
- Preheat your oven to 425.
- In a small bowl, combine the salt, sugar and spices together until blended.
- In a large bowl beat the eggs until fluffy.
- Stir in the pumpkin puree and the sugar and spice mixture until thoroughly combined.
- Stir in the evaporated milk (be sure to scrape the bottom and edges of the bowl to mix well).
- Pour the mixture into the pie shells evenly (they will be very full).
- Place them in the oven at 425 and bake for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350 and cook for 40-50 minutes, or until a knife is inserted in the center of the pie and comes out clean.
- Let cool to room temperature before cutting.
- Makes two pies.