Pumpkin Pie

Cathy Smith


everyone loves a good 'punkin' pie and all pumpkin pies are about the same. Everyone has a wee bit of a variation. Well this one is my variation and of course every mama crow thinks their little crow is the blackest and well I think my pumpkin pie is the best.


☆☆☆☆☆ 0 votes

10 Min
1 Hr


  • 3/4 c
  • 2 large
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 2 c
    fresh or 1 can pumpkin
  • 1 1/2 c
    evaporated milk
  • 1/2 tsp
  • 2 Tbsp
    melted butter
  • 1 large
    beaten egg white
  • 1
    (9 inch) unbaked pie shell

How to Make Pumpkin Pie


  1. Preheat oven to 425 degrees. Make foil collar for pie crust to prevent over browning of crust. Brush the bottom and sides only with a bit of beaten egg white and place this in the oven for 5 minutes. This helps prevent a soggy crust and I do it for every single pie I make.
  2. Mix salt with dry spices and set aside.
  3. Beat eggs and sugar until light and lemon colored about 3-5 minutes. Turn mixer down to low and add the spices. Add in pumpkin and mix thoroughly. Slowly drizzle in evaporated milk while continuing to mix. Add in vanilla and melted butter. Pour this into prepared pie crust.
  4. Bake for 15 minutes at 425 then reduce oven temperature to 350 degrees and continue to bake from 40-55 minutes. Don't overbake, knife inserted in center will come out clean.

Printable Recipe Card

About Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom

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