Cinnamon Pumpkin Pie Recipe
Cinnamon Pumpkin Pie Recipe photo by Taste of Home

Cinnamon Pumpkin Pie Recipe

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4.5 26 47
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This pie recipe is a breeze to make. My daughter, Jessica, claims this is the best pumpkin pie she's ever eaten! —Jacqueline Deibert, Klingerstown, Pennsylvania
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling
MAKES: 6 servings


  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup milk
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream in a can, optional

Nutritional Facts

1 piece: 369 calories, 13g fat (5g saturated fat), 81mg cholesterol, 373mg sodium, 60g carbohydrate (39g sugars, 3g fiber), 6g protein


  1. In a small bowl, combine the sugar, cornstarch, salt and cinnamon. In a large bowl, combine the eggs, pumpkin and sugar mixture. Gradually stir in milk. Pour into pastry shell.
  2. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45-50 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Top with whipped cream if desired. Refrigerate leftovers. Yield: 6 servings.
Originally published as Cinnamon Pumpkin Pie in Simple & Delicious November/December 2008, p55

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Reviewed Dec. 1, 2015

"My 11 year old doesn't care for pumpkin pie, but this one he gobbled up. I will definitely be making this pie again."

Reviewed Nov. 29, 2015

"This is absolutely delicious"

Reviewed Nov. 4, 2015

"Just from the look at the nutritional values, the carbs are 61.... that is carbs for an entire meal.I'll have to save up carbs for this"

Reviewed Nov. 30, 2014

"Everyone loved the taste of this pie, it wasn't overly spiced like some of the others I have made. I made this for Thanksgiving and at first it was hard to get family to try but once they did, they really enjoyed it."

Reviewed Nov. 22, 2014 Edited Nov. 28, 2014

"This tasted great and was simple to make! Very flavorful! I made it the day before and let it chill and firm. Perfect!"

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