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Favorite Pumpkin Pie

Author: Anita's Table Talk


  • 1/2-3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 15 ounce can pumpkin puree
  • 1 12-ounce can evaporated milk (Or substitute with equal amount almond or coconut milk)
  • 1 unbaked 9-inch pie crust (I use Pillsbury’s refrigerated pie crust)
  • Whipped cream (optional)


  • PREHEAT oven to 425 degrees.
  • In a small bowl, MIX sugar, cinnamon, salt, ginger and cloves. Set aside.
  • In a large bowl, BEAT eggs. STIR in pumpkin and sugar-spice mixture. Slowly STIR in evaporated milk (or milk of choice).
  • POUR into pie shell.
  • BAKE in preheated oven for 15 minutes. REDUCE temperature to 350 degrees. BAKE for 40- 50 minutes or until knife inserted near center comes out clean.
  • COOL on wire rack for 2 hours. SERVE. TOP with whipped cream before serving.