Phebe's Pumpkin Pie

Elizabeth Chuan-Riley


This recipe is handed down from my great grandmother, Phebe Hinchman Henderson of Urbana, Ohio. Simple, earthy and delicious. I hope your family enjoys it as much as mine has for 5 generations!


★★★★★ 1 vote

15 Min
1 Hr 15 Min


  • 1 can(s)
    30 oz. pumpkin not pumpkin pie filling
  • 1 c
    evaporated milk
  • 3
  • 1 1/2 c
  • 1 Tbsp
  • 2 tsp
  • 1 tsp
    ground ginger
  • 1/4 tsp
    allspice, ground
  • 1 tsp
  • 2
    pie crust shells

How to Make Phebe's Pumpkin Pie


  1. NOTES:
    1. This recipe makes TWO pies!!!
    2. Use frozen pie shells, refridgerated pie crust or make your own.
  2. Preheat oven to 425 degrees.
  3. Combine all filling ingredients in a large bowl or mixer. Blend thoroughly.
  4. Divide filling between crusts. Place both in oven so heat can flow around them. Bake 15 minutes. Reduce heat to 350 degrees and bake for 1 hour, rotating pies after 30 minutes. Check crusts at 30 minutes and cover them if getting too brown.
  5. Pies are done when toothpick inserted at center comes out clean. Cool on wire racks.

Printable Recipe Card

About Phebe's Pumpkin Pie

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

Show 1 Comment & Review

History Of Apple Pie Recipe

History of Apple Pie

Kitchen Crew @JustaPinch

What’s more American than a just baked, straight out of the oven, old-fashioned apple pie? Turns out, a lot of things.

Take A Road Trip And Never Leave The Kitchen Recipe

Take a Road Trip and Never Leave the Kitchen

Kitchen Crew

I've stayed close to home this summer. With a busy schedule, heading out of town wasn't in the cards. But I plan to take a road trip and never leave...

19 Raspberry Recipes Bursting With Flavor

19 Raspberry Recipes Bursting With Flavor

Kitchen Crew @JustaPinch

We're planting a little seed about what you need to make this week... Try one of these 19 yummy raspberry recipes bursting with flavor!