Pumpkin Pie

This easy pumpkin pie recipe has been in my family for generations. Our annual Thanksgiving dinner wouldn't be the same without it!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Cooling 1

Total Time 1 50

Servings slices

Calories 250kcal

Author Flora

Equipment

measuring cups and spoons
mixer with mixing bowl
9" pie pan

Ingredients

1 9" unbaked pie shell
1 ¼ cups canned pumpkin
¾ cup milk
½ cup light cream or half and half
⅓ cup sugar
¼ cup molasses
2 Tablespoons butter melted
2 eggs lightly beaten
1 teaspoon cinnamon
1 teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt

Instructions

Chill the pie shell in the refrigerator.
1 9" unbaked pie shell
Preheat oven to 425° F.
Mix the rest of the ingredients using the mixer and bowl.
2 eggs, ⅓ cup sugar, 1 teaspoon cinnamon, 1 teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon salt, ¼ cup molasses, 1 ¼ cups canned pumpkin, ¾ cup milk, ½ cup light cream or half and half, 2 Tablespoons butter
Pour the mixed ingredients into the chilled pie shell.
Place in the center of oven and bake for 15 min at 425° F.
Reduce the oven temperature to 350° F and continue baking for 30 to 35 min or until a knife inserted in the center comes out clean.
Cool.
Serve with a dollop of whipped cream.

Notes

For the pie shell, you can use a store-bought pre-made version or make your own with our no-fail pie crust recipe.

You can also use fresh pumpkin instead of canned. To do this, bake the pumpkin like you would squash: Cut it in half, remove the seeds and bake at 350F with the cut side down for about an hour or until it is soft.

Nutrition