Penny's Pumpkin Pie Recipe

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Penny's Pumpkin Pie

Penny Burdge


The original recipe came from my Grandma Beck. I have added the nutmeg and vanilla, and increased the spices. My friends tell me "this tastes like my grandma used to make, just a bit spicier." Exactly! This is a very flavorful pumpkin pie.

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20 Min


1 Hr


9" raw pie shell
1 1/2 c
canned pumpkin
2 large
eggs, lightly beaten
1 2/3 c
evaporated milk not sweetened condensed
3/4 c
dark brown sugar
1/2 tsp
sea salt
1 1/2 tsp
ground cinnamon
3/4 tsp
ground ginger
1/4 tsp
ground cloves
1/4 tsp
freshly ground nutmeg
1 tsp
pure vanilla extract

Directions Step-By-Step

Preheat the oven to 425°.
In a large bowl beat together the pumpkin, eggs and brown sugar. Add the milk and vanilla extract and blend. Add the salt, cinnamon, ginger, cloves, and nutmeg and beat until the filling is well-blended and smooth.
Pour the filling into the pie shell. Bake at 425° for 15 minutes, then reduce the oven temperature to 350° and bake another 45 minutes until the filling is firm and the crust is golden.

About this Recipe

Course/Dish: Pies