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Pumpkin Pie


Rate this recipe 3.9/5 (10 Votes)


  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 2 large eggs
  • 1 15 oz can 100% pure pumpkin
  • 1 12 fl oz evaporated milk


Level of difficulty Average
Preparation time 20mins
Cost Average budget


Step 1

Preheat oven to 425 F.
In a small bowl mix sugar, cinnamon, salt, ginger and cloves. In a large bowl beat eggs, then stir in pumpkin and sugar/spice mix. Gradually add evaporated milk. Pour into unbanked pie shell

Step 2

Bake at 425 F for 15 mins then reduce heat to 350 F but do not remove pie. Bake for 40-50 mins. Cool on rack for 2 hours. Serve or refrigerate


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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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