Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is the best pumpkin pie ever. I was not a fan of pumpkin pies until I made this for Thanksgiving dinner. Below is a few helpful hints: Serve immediately or refrigerate. You can substitute 1 3/4 tsp for pumpkin spice (The flavor is slightly different as well). Do not overcook - overcooking will make the pie crack in the middle. Try to bake the day you will serve. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°.
  2. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
  3. Beat eggs in large bowl.
  4. Stir in pumpkin, orange juice and sugar-spice mixture.
  5. Gradually stir in evaporated milk.
  6. Pour into pie shell.
  7. Bake for 15 minutes.
  8. Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean.
  9. Cool on wire rack for 2 hours.
  10. Serve immediately or refrigerate.
  11. Top with whipped cream before serving for best results!

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