Creamy Pumpkin Pie

Sandy Young


I have found many recipes for pumpkin pie and have thought I'd try them. I must admit that I never do because this one from Betty Crocker's New Good and Easy Cookbook is so good and easy. I've been using it at Thanksgiving for about 45 years, and I'll probably stick with it!


★★★★★ 1 vote

50 Min


  • 1
    9-in. unbaked pie crust
  • 1 3/4 c
    mashed cooked or canned pumpkin
  • 1 1/3 c
    sweetened condensed milk (15-oz. can eagle brand)
  • 1
    large egg
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1 c
    hot water
  • ·
    cool whip or whipped cream for garnish

How to Make Creamy Pumpkin Pie


  1. Heat oven to 375.
  2. Beat all ingredients together. (To prove how old this recipe is, the instructions say to use a rotary beater. Actually, I think I still have one somewhere. It's an antique. I use an electric mixer!)
  3. Pour into pastry-lined pie pan and bake for 50 to 55 minutes. Serve with Cool Whip or whipped cream. Yummy!

Printable Recipe Card

About Creamy Pumpkin Pie

Course/Dish: Pies
Hashtag: #pumpkin

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