Autumn Pumpkin Pie

Pumpkin Pie Recipe With Whipped Cream
Pumpkin Pie With Whipped Cream. Photo of Pumpkin Pie © Diana Rattray
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: Makes 8 Servings
Nutritional Guidelines (per serving)
367 Calories
17g Fat
46g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Makes 8 Servings
Amount per serving
Calories 367
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 20%
Cholesterol 61mg 20%
Sodium 308mg 13%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 7%
Protein 8g
Calcium 127mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a great-tasting pumpkin pie, spiced to perfection with ginger, cinnamon, and a pinch of nutmeg. Serve this pie with a dollop of whipped cream and sprinkle with a little cinnamon or cinnamon-sugar.


  • 1 1/4 cups pumpkin puree (canned or fresh)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 pinch nutmeg
  • 1 teaspoon all-purpose flour
  • 2 eggs (lightly beaten)
  • 1 cup evaporated milk (undiluted)
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 (9-inch) pastry shell (unbaked)
  • Garnish: whipped cream or whipped topping

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F.

  2. In a medium mixing bowl, combine the pumpkin, sugar, salt, spices, and flour.

  3. Add eggs and stir to combine.

  4. Add the evaporated milk, water, and vanilla and mix well.

  5. Pour the pumpkin filling mixture into the pastry-lined pie pan.

  6. Bake 15 minutes; reduce heat to 350 F and bake about 35 minutes longer, or until center is set.

  7. Serve this delicious pumpkin pie with a dollop of whipped cream and a sprinkling of cinnamon sugar.