Pumpkin Pie

I did a lot of cooking yesterday and hopefully I will get it all posted before Thanksgiving actually arrives.

I made two pumpkin pies to have with dessert.  We are going to have that and the other half of the Chocolate Peanut Butter Cheesecake I made last week and froze.

I know it seems easy to just buy a can of prepared pumpkin pie filling but it really isn’t that much more difficult to mix it up yourself with a can of pumpkin puree.  I have been making this same recipe for probably almost 30 years now… and yes, that was hard to admit to… and other than the one time I forgot to add the sugar lol, it has always tasted great.



These are the ingredients. Plus either a homemade or premade pie crust.


To make the filling you literally mix all the ingredients together in a large bowl/measuring cup (I have a 10 cup measuring cup), using a whisk and pour it into your prepared pie crusts.  This recipe makes enough filling for 2 regular size pie crusts.




I put them on lined cookie sheets just in case we have an overflow…it has been known to happen.

I bake them at 375 for 20 minutes and then 350 for 20 – 30 minutes, until they are done in the centre. And that’s it, semi homemade pumpkin pie filling.  Next time I will make the pumpkin puree myself too and post that.




Pumpkin Pie

Preparation Time: 10 minutes  Baking Time: 40 – 50 minutes  Servings: 2 – 8″ pies


  • 1 cup white sugar 
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 3 large eggs, lightly beaten
  • 1 (15-ounce) can pumpkin puree
  • 1 and ¼ cups evaporated milk


  1. Preheat oven to 375 degrees. 
  2. Prepare pie crust shell.
  3. Mix all ingredients in a large bowl or measuring cup. 
  4. Pour into prepared pie she’ll.
  5. Bake at 375 degrees for 20 minutes, then lower temperature to 350 degrees and bake for another 30 – 40 minutes until centre is done.
  6. Cool and serve with whipped cream. 

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