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Daddy’s Favorite Pumpkin Pie

Daddy’s Favorite Pumpkin Pie

This is my dad’s favorite pie…and maybe his favorite dessert. It’s a must at every holiday and usually there will be a few slices gone between the time we make the pies and the start of the party. lol  Sometimes we even make a whole extra pie just in case it disappears. đŸ˜‰ Growing up, we’d make as many as 15 of these pies for one holiday dinner! đŸ™‚ Click here to get the recipe for my dad’s favorite pie crust!

 

2 eggs, slightly beaten

1 (15 oz.) can solid pack pumpkin

3/4 C. sugar

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1 (13oz.) can evaporated milk (or 1 2/3 C half & half)

1 (9 inch) unbaked pie crust with high fluted edge

 

Preheat oven to 425 degrees. Combine ingredients and mix or blend well. Pour into pie crust. Bake 15 min. Reduce temperature to 350 degrees and bake 45 min. or until knife inserted near center comes out clean. Cool. Chill in fridge before serving.

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.

3 Comments

  1. Emma

    Why not fresh pumpkin? Much tastier and healthier

    Reply
  2. Regina Shea

    Thank you Jill for this tasty pumpkin pie recipe. Many years ago I tried to make pumpkin pie using fresh pumpkin. This was when were first homeschooling and we were doing unit studies using Laura Ingalls Wilder books. Anyway, I thought I would attempt to make a pumpkin pie from fresh pumpkin like Laura did. Let’s just say, I discovered why every pumpkin pie recipe, I’ve ever come across uses canned solid packed pumpkin! Needless to say, I don’t make pies from fresh pumpkin anymore. I’ll save the fresh for pumpkin soup!

    Reply
    • Emma

      We don’t have tinned pumpkin in Australia

      Reply

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