Pumpkin Pie

Carol Davis


This recipe makes two pies. I started doing this early on because the first pie always got devoured on Thanksgiving day, and if I wanted left overs (or sometimes, even a piece), I'd have to make another pie. So I got wise and just made two at once.


★★★★★ 1 vote

15 Min
1 Hr 5 Min


  • 1 pkg
    (2) roll out pie crusts
  • 4
  • 29 oz
    can solid pack pumpkin
  • 1 1/2 c
  • 1 tsp
  • 2 tsp
  • 2 tsp
    ground ginger
  • 1 tsp
    ground nutmeg
  • 1 tsp
    ground cloves
  • 2
    13 oz cans evaporated milk

How to Make Pumpkin Pie


  1. Preheat oven to 425 with cookie sheet in oven (to prevent spilling during warping). Prepare pie shells by rolling out pie crusts into two 9-inch deep dish pie pans.
  2. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given, mixing well after each. Pour into pie shells, evenly.
  3. Bake for 15 minutes at 425. Reduce temperature to 350, bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack.

Printable Recipe Card

About Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American

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