Creamy Pumpkin Pie

Creamy Pumpkin Pie Recipe

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Laurie Colvin


When I was a teenager one of the women from our church brought this pie to one of the potlucks and it has been my favorite every since. I love the blend of spices and the creamy consistancy of the pie.


★★★★★ 1 vote

15 Min
30 Min


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  • 1/3 c
    brown sugar, packed
  • 1/3 c
    granulated white sugar
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 2 large
    eggs, slightly beaten
  • 1&1/4 c
  • 1 c
    milk, 2% or whole
  • 1 c
    canned milk (evaporated milk)

How to Make Creamy Pumpkin Pie


  1. Blend sugars, spices and salt. Add eggs and mix. Stir in vanilla and pumpkin.
  2. Heat milk to scalding, cool a bit and add to pumpkin mixture, mix well.
  3. Pour into an unbaked pie shell and bake in 425 degree oven for 10 minutes. Reduce heat to 325 and bake until center is firm (about 20-30 min).

Printable Recipe Card

About Creamy Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Non-Edible or Other
Regional Style: American

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