Classic Pumpkin Pie


  • 2 cups mashed pumpkin
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 12 oz. can evaporated milk
  • 1 nine inch pie crust
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 cup sugar


Lightly beat eggs in a large bowl. Add all other ingredients and slowly beat until just mixed and set aside. Place pie crust into a greased pan and add the egg mixture to the pie crust. Then, place pie on a baking tray in lower portion (not the very bottom) of a preheated 425 degree oven. After 15 minutes, lower temperature to 350 degrees and bake for another 40 minutes. Test for doneness.


  • Always preheat oven.
  • Avoid overmixing pie filling.
  • Always place pie on a large cookie pan before baking.
  • Test pie for doneness by inserting knife into filling about two inches from center. A clean knife when removed means the pie is done. Otherwise, bake a little longer, then, retest.
  • Always cool pies on a wire rack.
  • When you are tight for time, use commercial pie crust instead of making your own. They are highly satisfactory.
  • Pumpkin pie goes well in almost any type of crust, so let your imagination be your guide (graham cracker, ginger snap, etc.).