Traditional Creamy Pumpkin Pie

November 23, 2009 1 Comment

Traditional Creamy Pumpkin Pie Recipe

How To Make a Traditional Pumpkin Pie

Pumpkin pie is basically a custard pie.  It contains dairy, and is thickened with eggs and sits in a wonderful, flaky pie crust like the one we just talked about a couple of days ago.  The pumpkin and spices evoke the aromas and flavors of fall, and more specifically, one of my favorite food holidays – Thanksgiving.

But for those of you who have tried something new only to be met by sad faces at the table and have your family say, “It’s not that it wasn’t good, it’s just that it’s not what we usually have.  It’s not what we look forward to on Thanksgiving.”  Avoid those sad faces around your holiday table and give the folks what they want, but make it the best pumpkin pie you can.  Dare to be traditional!

Traditional Creamy Pumpkin Pie

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 1 pie


1 pastry shell - check out my post on store bought or homemade pastry shells

1 - 14 oz. can sweetened condensed milk

1 egg + 1 yolk

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 (16 oz.) can pumpkin

How To Prepare At Home

Preheat oven to 350°F. Line a deep dish pie pan with pastry dough. Trim, crimp and par-bake.

In a large bowl, whisk the egg and yolk until light and uniform in color and texture.

Add the salt, cinnamon, nutmeg, ginger, sweetened condensed milk and pumpkin and whisk until smooth.

Cover the custard and let sit in the refrigerator for at least thirty minutes and up to four hours. This step ensures a creamy end product.

Strain the custard through a mesh strainer, just to remove any pumpkin fiber.

Pour the custard into the pie shell and bake in the center rack of the oven until the custard just barely jiggles in the center when you shake the pie pan, 45 minutes to an hour, depending on your oven. You might need to cover the pie crust during the last thirty minutes of baking to prevent over-browning.

Cool at room temperature for an hour and then refrigerate. Cover with plastic wrap once the pie has reached refrigerator temperature. This will reduce and hopefully prevent condensation from forming on the surface of your pie.

Remove from the refrigerator about half an hour before serving to take the chill off the pie. The flavor will be more pronounced if it is allowed to warm a bit before eating.

For an added note of fall, serve with whipped cream sweetened with a bit of maple syrup.

Last modified on Thu 17 July 2014 8:43 am

Comments (1)

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  1. John Giffard says:

    We cant buy canned pumpkin in Australia can you tell me what variety of pumpkin is used? i maybe able to find a similar type regards from down under

    Hey John, I had no idea canned or tinned pumpkin isn’t available in Australia. I did a little search and you may want to try a site called They may have it. When I did a search, I found a post on how to make your own. Here is what they said,

    Basically the main difference between canned pumpkin puree and the stuff you make yourself is water content. There is less water in the canned stuff, and that makes it more concentrated
    and flavorful. All you have to do to get the same result, is after you bake your pumpkin and puree it, put the puree in a strainer lined with cheesecloth and let it drain off a bit. Then go ahead
    and use it as if it were canned pumpkin and you’re good to go! Hope this helps….

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