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.

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