Mrs. Kuester's Pumpkin Pie

Mrs. Kuester's Pumpkin Pie Recipe

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Cindy Romeis


This is another wonderful recipe from my Mother-in-Love. Although Mrs. Kuester has been gone for many years, the recipe lives on and is a family favorite for holidays. What makes it so special is the brown sugar/pecan layer on the bottom crust. Mmmm! Enjoy!


★★★★★ 1 vote

20 Min
1 Hr


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  • 1/3 c
    dark brown sugar
  • 1/3 c
    finely chopped pecans
  • 3 Tbsp
    melted butter
  • 1
    store-bought or homemade pie crust
  • 1 c
    sugar, scant
  • 1 1/2 tsp
  • 1/4 tsp
    cloves, ground
  • 1/4 tsp
    allspice, ground
  • 1/4 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 2
    eggs, beaten
  • 1 1/4 c
    evaporated milk
  • 1 1/2 c
    canned pumpkin

How to Make Mrs. Kuester's Pumpkin Pie


  1. Mix brown sugar, butter, and pecans until well-blended. Spread GENTLY into bottom of unbaked 9-inch pie shell, careful not to puncture the crust. Bake at 375 for 10 minutes. Watch carefully! Do not allow to burn. Allow to cool completely before adding filling.
  2. For filling, mix spices, sugar, and salt. Add beaten eggs, then pumpkin, and milk last. Mix well. Pour over cooled crust and bake at 375 for up to one hour, or until middle is set. You will need to cover the crust edges to prevent burning.
  3. Pie is great served alone, or with whipped cream or ice cream. Enjoy!

Printable Recipe Card

About Mrs. Kuester's Pumpkin Pie

Course/Dish: Pies

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