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Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs, vanilla and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.
I love making this pie. It is so easy and taste great! My 4 year old loves helping me make it.
Barbara | November 22, 2013
Tommy Land | October 20, 2014
i always add a bit of vanilla extract
WILLIAM | November 16, 2013
This is a delicious recipe - family favorite. Add a little extra pumpkin pie spice to add some zip.
Jerry | November 26, 2014
It is so good and the recipe is easy.
Lisa Reader-Tyler | November 10, 2015
Superb! Boasting with flavor! Easy to make.
Anonymous | October 27, 2015
This is a classic Pumpkin Pie Recipe....very easy to make. I would add a bit of Vanilla as well. May wish to add some pecans or walnuts over the crust before filling it ...for a bit of a crunch.
Analies | November 07, 2013
My mother always made this recipe for her pumpkin pie when I was growing up & I continue to make it this way. Easy & the best pumpkin pie ever!!
Rebecca | June 22, 2014
This is an easy recipe that is virtually foolproof. My father, who is not a pumpkin pie fan, loves this pie! I highly recommend making the vanilla whipped cream as an accompaniment. It takes only minutes and puts canned whipped creams to shame.
Scott | November 27, 2015
I saw this in a magazine ad a couple of years ago. I want expecting much since it looked so easy. This is as good, it but better, than my normal recipe. I do as extra spices but I like my pumpkin pie spicy so I do that with any pumpkin recipe I'm
Tammi | November 23, 2016
This was a nice pumpkin pie, however I added a little corn starch to make it thick as a store bought pie would be. In my opinion home made pumpkin pies tend to be a little softer or runny. I would like it to be a little sweeter. I made this one and the classic recipe. this one was easier to make but the classic recipe tasted better to me. (I added corn starch to both recipes to keep them thick) all in all I enjoyed the pie :)
Amy | October 07, 2014
I beat the egg whites till nice and foamy and add them back in, then I add karo or molasses, some flour to thicken it up, and evaporated milk. makes an old fashion pumpkin pie. Spices I use separately like cinnamon, ground cloves, ground ginger, and ground nutmeg.
Susan Stagner | November 17, 2013