Pumpkin Pie

Oh yes. Oh yum! Who’s ready for Fall and some smooth, silky, pumpkin pie? I like mine with cinnamon and ginger and nutmeg, but there are about a thousand different ways to zing up and spice up a pumpkin. I’ll start with my favorite, and add more later. I’ll take requests!

Pumpkin Pie


You can make this with simple, store-bought pumpkin pie filling, or you can get crazy and work your buns off making your filling from scratch. This recipe works with both.

  • 15 Ounces of Pumpkin Pie Filling Made from a Fresh Pumpkin (see recipe here)

  • OR 1 Can of Pumpkin Pie Filling (15 Ounces), as well as:
    • 1 Can of Sweetened Condensed Milk – 14 Ounces
    • 2 Eggs
    • 1 Pie Crust (store-bought or from scratch)
    • 1/2 Teaspoon of Finely Ground Salt
    • 1/2 Teaspoon Nutmeg (only 1/4 teaspoon if you’re using fresh nutmeg)
    • 1/4 Teaspoon Lemon Zest
    • 1 1/2 Teaspoons of Ground Cinnamon
    • 1/2 Teaspoon Ginger (use only 1/4 teaspoon if you’re using fresh ginger)

  • 1 Pie Crust (store-bought or from scratch)
  • Whipped Cream


1. Preheat oven to 425 degrees F.

2. If using canned pie filling:

  • Pour canned pumpkin filling into a large mixing bowl, and add condensed milk, eggs, salt,ginger, nutmeg, and 1 teaspoon of the cinnamon to the bowl, and whisk until well blended and smooth.


2. If using homemade pie filling, you are ready to pour it into the crust.

3. Pour mixture into your pie crust, and bake for 15 minutes at 425 degrees on the center oven rack.

4. Turn heat down to 350 degrees F, and bake pie for another 35 minutes. A toothpick inserted into the middle of the pie should come out clean.

5. Remove from oven, and let rest to cool for 15 minutes.

6. Sprinkle remaining cinnamon over the top of the pie.

7. Serve topped with whipped cream and a pinch of lemon zest.

photo of pumpkins

Posted by

food geek, nerd, mom, cancer survivor, weight loser, spaz, musician, writer, silly head, Jesus freak

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