Pumpkin Pie with Bonus Pumpkin Pudding Recipe


to all my fellow U.S. Americans & anyone else celebrating this week!

Other than turkey, there is no food that is the image of Thanksgiving than Pumpkin Pie.  I would not be doing justice to Thanksgiving without sharing this on my blog, the weekend before the holiday.


3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon cloves
2 large eggs (or 1 cup egg whites or your favorite vegan option)
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk*
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell; bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife, inserted near center, comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


*I used homemade sweetened condensed milk from this recipe instead of evaporated milk.  I used “A Taste of Thai” brand; it worked perfectly & I highly recommend it.


For the pie crust, recipe is here (you’ll have to scroll down a bit).


Note:  This can be made up to a week in advance & frozen; thaw out the night before.


Bonus Recipe:

Pumpkin “Pudding”

My mother creates a pumpkin “pudding”.  Essentially, it is a pumpkin pie without the crust.  For the pudding, make to pumpkin mixture & place in baking dish; bake at 350*F for 40-45 minutes or until a knife, inserted in center, comes out clean.



Do you like pumpkin pie? With or without crust? or just a little pie with your whipped cream?  Commend & let me know.


Have a wonderful Thanksgiving!!





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