Best Ever Pumpkin Pie

"Southern Living. Always served for Thanksgiving dinner."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
1hr 19mins




  • Combine pumpkin and remaining ingredients in a large bowl; beat at medium speed with an electric mixer 2 minutes.
  • Pour into prepared piecrust.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees; bake 50 additional minutes or until a knife inserted in center comes out clean.
  • Cool on a wire rack.

Questions & Replies

  1. Do I cook the pi crust first?
  2. Can I use pumpkin pie spice in place of the individual spices?
  3. Could I used pre made pie crust (Ready crust)?
  4. Hi, Does anyone know how large a pan I should use for this recipe?
  5. Is it ok to add maple syrup instead of cinnamon, I have a family member who is allergic to spices


  1. We are having Thanksgiving at my house this year. It will be my first so I wanted to practice making pumpkin pie before the big day. This recipe tasted better than any pumpkin pie I have ever eaten. The filling was very creamy and perfectly spiced. I am thrilled at how it turned out and can't wait to impress my family with it. Thanks Nurse Di.
  2. This is a great pumpkin pie according to my hubby. Since Thanksgiving is next week I needed to try this recipe out first and today was the day. When DH took his first bite I heard a big sigh! When I asked him how it tasted he just smiled and said..."like more"! I followed your recipe exactly and the only difference was having to remove it from the oven about 10 minutes sooner than called for. Certainly not a problem with the recipe, but the difference in appliances. Thanks for another great Zaar recipe Nurse Di. This is going in the 'keeper' file. I also like the fact that I can use fat-free sweetened condensed milk in it to lower the calories somewhat and the texture and creaminess of the pie is not affected at all.
  3. Made this for the 1st time for Thanksgiving, and New Years 2010. Received RAVE reviews. I did, however, reduce the amount of sugar to 1/2 C packed brown sugar and omitted the tsp. of regular sugar. The condensed milk is sweet enough. This will be a "staple" pie every year from now on.
  4. Made it. Easy as pie...
  5. I loved this pumpkin pie so much. I used store-bought crust because I was in a rush, but it still turned out amazing! The texture of the pie filling is spot on!


  1. I used 1 tsp Cinnamon & 1.5 tsp Pumpkin Pie spice
  2. I'm 74 and "THIS IS BY FAR THE BEST EVER"..been baking pies forever & it's not easy to go to "NEW"..changed it to my taste, still wonderfully creamy. used 2 cups fresh pumpkin.1 can sweetened cond. milk plus enough 1/2 & 1/2 to make up the difference. Just 1 tablepoon sugar, & instead of all the different spices, I used 2 1/4 teaspoons of Pumpkin Pie spice. This is the "PUMPKIN Pie RECIPE" in our family from FROM NOW ON....Thank Pat Rayot
  3. I used "Japanese" pumpkins instead of regular ones and left in some skin. Looks so green!
  4. If you don't have a sweet tooth I recommend adding 2~3 spoons of honey to substitute the sugar
  5. Nothing



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