November 11, 2020

by Beth

🙂 My aunt Priscilla gifted me with several quick, delicious recipes. This pumpkin pie recipe is so easy and so good. I loved it from day one, but it got even better when I started preparing my own pumpkin instead of canned. And, I’m generous when I measure the spices.

Top it with whipped cream. So, so good.

Pumpkin Pie

Recipe by BethCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time




  • 1 uncooked pie crust

  • 1 can Sweetened Condensed Milk (Eagle Brand)

  • 2 cups of pumpkin (canned or in my case my own baked pumpkin)

  • 1 egg

  • 1/2 tsp salt

  • 1/2 tsp nutmeg

  • 1/2 tsp ginger

  • 3/4 tsp cinnamon


  • Preheat oven to 375F
  • Partially bake crust (10 minutes)
  • Blend all other ingredients in a large bowl. Turn into crust
  • Bake at 375F for 50-55 minutes until a knife inserted near center comes out clean. Cool.
    Note: I'm generous in measuring the spices. I also cook my own pumpkin.


  • Note: I'm generous in measuring the spices. I also cook my own pumpkin. And I didn't count the cook time for the pie crust. It's not strictly necessary, but I think it works best to do it.

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About the Author


Marathoner (hey! I did complete the Nashville Rock'n'Roll Marathon! -- never again!), peregrino (Via Frances, Camino de Santiago de Compostela 2013), techie behind for over 20 years now, mother to David, Marie and Daniel, Mémère to Lily, Ella, Genevieve, Henry, Avery, Luke and Claire, Catholic Christian (when I get frustrated and want to leave the RC I find myself asking "But where would I go?"), Auburn Tiger (War Eagle!), retired from Auburn University Libraries, and after 44 years, I'm still married to JP.