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Pumpkin Pie


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  • 3/4 c sugar
  • 1/2 t salt
  • 1/2 t ginger
  • 1/2 t cinnamon
  • 2 eggs
  • 1 can pumpkin 15 oz
  • 1 can evaporated milk
  • 1 unbaked pie shell 9 inch


Level of difficulty Average
Cost Average budget


Step 1

Beat all ingredient together. Pour into pie shell. Bake 425 degrees 15 minutes. Reduce heat to 350 degrees and bake 40 minutes more. Test for doneness by inserting knife into pie. It should come out clean.


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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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