Pumpkin Pie

Pumpkin Pie

Pumpkin Pie
  • Prep Time

    10 minutes plus chilling
  • Cooking Time

    1 hour
  • Serving Size

    8 servings


  • 9-inch pie crust1
  • Pumpkin1 15-ounce can
  • Evaporated milk1 12-ounce can
  • Eggs2
  • Brown sugar2/3 cup
  • Pumpkin pie spice1 1/2 teaspoons


Preheat oven to 425°F. Line 9-inch pie plate with pastry; turn edges under and flute. Combine all remaining ingredients in medium mixing bowl; blend well. Pour into pastry-lined pie plate. Bake for 15 minutes. Reduce oven temperature to 350°F; continue baking for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 20 minutes; refrigerate until cold, at least 2 hours. Makes 8 servings.