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Pumpkin Pie

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Recipe by: Chef John V.
History: What would a Fall or Winter Holiday be without Pumpkin Pie!
description: Fragrant Island Spices Flavor a Creamy Pumpkin Custard in a Pie Crust. Pass the Whipped Cream Please!
Preparation time: about 1 hour 30 minutes, then 2 hours cooling
Serves: 8

1 (10 inch) unbaked deep dish pie crust like for our apple pie
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 eggs, large
1 (15 ounce) can canned pumpkin
1 (12 fluid ounce) can evaporated milk
Whipped Cream as much as you like


Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spices mixture. Gradually stir in evaporated milk. Pour into pie shell first straining if you like.

Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. This is like a custard filling so turn the pie during baking for an even doneness. Cool on wire rack for about 2 hours. Serve immediately or refrigerate, this pie doesn't freeze well.