Spiced Pumpkin Pie
What would Thanksgiving be without a traditional pumpkin pie like this? The smooth and creamy filling features a wonderful blend of spices. —Pat Marken, Hansville, Washington
Ingredients
- 3 large eggs
- 1 cup whole milk
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 can (15 ounces) solid-pack pumpkin
- 1 unbaked pastry shell (9 inches)
- Whipped topping and additional cinnamon
Reviews
No one liked this pie. The spices were too overwhelming. I will try a different recipe next time, and try to find someone to give the pie away to.
My mother was known for being one of the best bakers around. But this was definitely the best pumpkin pie I have ever eaten. It was wonderful!
Good a hit ! Easy to make, used fresh pumpkin turned out well!
This has been my go-to pumpkin pie recipe probably since I got the 2003 Holidays and Celebrations cookbook. The spice blend is perfect, it always comes out wonderful, and best of all I can use our own farm-fresh milk, instead of having to buy evaporated milk!
This is by far the best pumpkin pie recipe ever. Made it last Thanksgiving and everyone loved it. Just the right blend of spices. Definitely a keeper.
I really like the blend of flavors in this pie and I don't really like pumpkin pie. I made the pie with butternut squash that I needed to use up. I will make again.
My favorite family pumpkin pie. Everyone loves hit, The best way to describe it, is pumpkin pie and hint of harvest. Wonderful
The best ever ,I made this pie for thanksgiving 2 years ago, and now I am the new Pumpkin Pie Bringer, if you know what I mean. Warning This pie will be requested year after year.