Pumpkin Pie

I knew I was going to be out of town today but didn’t get anything ready to post, so I thought I would reshare my pumpkin pie recipe. It seems fitting since it is our Canadian Thanksgiving this weekend !

I did a lot of cooking yesterday and hopefully I will get it all posted before Thanksgiving actually arrives.

I made two pumpkin pies to have with dessert. We are going to have that and the other half of the Chocolate Peanut Butter Cheesecake I made last week and froze.

I know it seems easy to just buy a can of prepared pumpkin pie filling but it really isn’t that much more difficult to mix it up yourself with a can of pumpkin puree. I have been making this same recipe for probably almost 30 years now… and yes, that was hard to admit to… and other than the one time I forgot to add the sugar lol, it has always tasted great.



These are the ingredients. Plus either a homemade or premade pie crust.


To make the filling you literally mix all the ingredients together in a large bowl/measuring cup (I have a 10 cup measuring cup), using a whisk and pour it into your prepared pie crusts. This recipe makes enough filling for 2 regular size pie crusts.




I put them on lined cookie sheets just in case we have an overflow…it has been known to happen.

I bake them at 375 for 20 minutes and then 350 for 20 – 30 minutes, until they are done in the centre. And that’s it, semi homemade pumpkin pie filling. Next time I will make the pumpkin puree myself too and post that.


Pumpkin Pie

Preparation Time: 10 minutes Baking Time: 40 – 50 minutes Servings: 2 – 8″ pies


  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 3 large eggs, lightly beaten
  • 1 (15-ounce) can pumpkin puree
  • 1 and ¼ cups evaporated milk


  1. Preheat oven to 375 degrees.
  2. Prepare pie crust shell.
  3. Mix all ingredients in a large bowl or measuring cup.
  4. Pour into prepared pie she’ll.
  5. Bake at 375 degrees for 20 minutes, then lower temperature to 350 degrees and bake for another 30 – 40 minutes until centre is done.
  6. Cool and serve with whipped cream.

6 thoughts on “Pumpkin Pie

  1. Pingback: Thanksgiving Recap | Oh Yes, They Did

  2. Pingback: RAKA AWARD – LIBARAH

Please Leave a Reply, we would love to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.