Bea L.


My granddaughter, Casey, always requests this particular pie for her birthday. It's so easy and so good.

***Most of the time I have frozen pumpkin I put up, which I use in this pie whenever I have it. It takes about 1 1/2 cups of the frozen pumpkin but be sure to thaw and drain it well.

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★★★★★ 4 votes


deep dish pie shell
15 oz
canned pumpkin, not pie filling***
12 oz
can of evaporated milk, undiluted****
3/4 c
1/4 c
brown sugar
3 tsp
pumpkin pie spice
2 large
eggs, slightly beaten
2 Tbsp
molasses (optional)
dash of salt


1Preheat oven to 425. Dab a little egg white or milk in bottom of curst to prevent it from being soggy.

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2Mix all ingredients (except for pie shell) together & pour into pie shell. Place onto a cookie sheet in case of a spill-over. Sometimes I use a 9" pie shell and pour the rest in two oven-proof bowls for Casey since she doesn't eat the crust.

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3Bake on 425 for 15 minutes then cover edges of crust with aluminum foil (or ring if you have one).

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4Lower temperature to 350 & bake for an additional
40-45 minutes or when knife inserted in center of pie comes out clean.

5***If using frozen pumpkin be sure to thaw and drain it well. I use about 1 1/2 cups once drained.

****You can also use heavy cream or half and half. I'm sure I have even used regular milk before.

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6Pumpkin Spice:
Here's the link to two good homemade pumpkin spice recipes just in case you are out of the store bought kind. Pumpkin Pie Spice Blend

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7When using canned pumpkin I prefer this brand from Aldi over the Libby's brand. This is awesome pumpkin. It's so rich and pretty like pumpkin suppose to be.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy