This Classic Pumpkin Pie is your basic pumpkin pie recipe with no frills or fuss added in. It’s the perfect dessert to make for the holidays!
I have seen so many recipes for it floating around the internet this year. There are so many versions of it that you can make.
There’s the cheesecake kind. The chocolate kind. The apple butter kind. The bourbon kind. The list goes on.
One thing I have noticed over the years is that no one ever makes just a plain, classic pumpkin pie anymore. All of the recipes seem to have fillers or additional ingredients.
Not that this is a bad thing because I’m sure all of them taste really swell. However, I just have to ask the question, “what ever happened to just regular pumpkin pie?”
This recipe is my mother’s and it is just your plain, basic recipe for classic pumpkin pie. We like to keep things simple in this house and this pie is no exception.
My mom worked really hard to perfect this recipe while we were growing up.
If we thought it was to sweet, she would make it the next year and cut down on the sugar. If we thought it was to bland, she would make it again and add more sugar. She kept at it until everyone in our family gave it the thumbs up sign.
To me, that spelled major determination!
When I married Husband Man and moved away, I took this recipe with me and now, it is the only pumpkin pie we make in our household every year.
I have made this for our friends over the years and it never fails to turn them into pumpkin pie lovers!
Maybe one day I will spice it up a little or add a cheesecake layer to it.
Notice I said maybe 😉
For more pumpkin recipes, check out the pumpkin section on the site!
Classic Pumpkin Pie
This Classic Pumpkin Pie is your basic pumpkin pie recipe with no frills or fuss added in. It's the perfect dessert to make for the holidays!
- 9 -inch deep dish pie crusts (2 of them)
- 29 ounce can packed pumpkin puree' (NOT to be confused with pumpkin pie filling)
- 4 eggs
- 2 cups granulated white sugar
- 1/2 cup firmly packed brown sugar
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1 1/2 cup all purpose flour
- 12 ounce can Evaporated Milk
Preheat oven to 375 degrees.
With an electric mixer, mix the above ingredients (minus the pie crust) in the order given above.
Pour into frozen or homemade pie crust.
Bake for 45 minutes or until toothpick inserted into the center comes out clean.
Don't have pumpkin or not a fan of it? You can substitute 3 and 1/2 cups of puree'd sweet potatoes.
My wondeful mother 🙂
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