My mom’s old-fashioned pumpkin pie recipe yields a creamy, gently spiced custard made with regular milk instead of evaporated milk. It’s simple to make, comforting, and just like the pies served at family gatherings—nostalgic, reliable, and delicious.
Why You’ll Love This Recipe
This old-fashioned pumpkin pie comes from my mom’s vintage Betty Crocker cookbook and remains one of our family favorites. The recipe uses basic pantry ingredients, takes just a few minutes to mix, and bakes into a silky, custardy filling that’s lightly spiced and perfectly balanced. Because it uses regular milk instead of evaporated milk, the texture is a touch creamier and less dense—ideal for a classic holiday dessert.
- Uses simple, everyday ingredients you probably already have.
- No electric mixer required—just a whisk and a bowl.
- Comforting, classic pumpkin spice flavor without being overpowering.
- Made with milk for a smooth, custard-like filling.
- Great for holiday dinners, potlucks, or cozy nights at home.
Easy Pumpkin Pie Ingredients
(Full, exact measurements and the printable recipe are included below in the recipe card.)
- 1 unbaked deep-dish pie shell (homemade or store-bought)
- Pumpkin purée (not pumpkin pie filling)
- Eggs
- White sugar
- Baking molasses
- Pumpkin pie spice (or a blend of cinnamon, cloves, nutmeg, and ginger)
- Salt
- Milk (2% or whole milk works well)
Instructions for This Simple Pumpkin Pie
This pie is as straightforward as whisk, stir, and bake. Below is a clear, step-by-step method so the pie comes out smooth, evenly set, and full of warm spice.
Preheat your oven and prepare a deep-dish pie plate with an unbaked crust. In a large bowl, whisk the eggs until combined. Add pumpkin purée, sugar, a little molasses, the pumpkin pie spice, and a pinch of salt. Pour in the milk slowly while whisking until the filling is smooth. The mixture may seem thin — that’s normal. Pour the filling into the pie shell and bake low and slow until the center is set. Use a pie shield or a ring of foil to protect the crust edges from over-browning. Allow the pie to cool completely on a wire rack before slicing; cooling finishes the set of the custard.
Printable Recipe Card
Yield
8 servings
Prep Time
5 minutes
Cook Time
Approximately 1 hour 30 minutes (plus checking and covering crust if needed)
Total Time
About 3 hours 35 minutes (including cooling and any additional rest time)
Ingredients
- 1 deep-dish unbaked pie shell
- 2 eggs
- 2 cups pumpkin purée (not pumpkin pie filling)
- 1 cup white sugar
- 2 tablespoons baking molasses
- 1/8 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg, 1/8 tsp ginger)
- 1 cup milk (2% or whole)
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, pumpkin purée, and sugar until smooth.
- Stir in the molasses, pumpkin pie spice, and salt. Gradually add the milk and whisk until fully combined.
- Pour the filling into the 10-inch deep-dish unbaked pie shell.
- Bake for 30–45 minutes, checking the crust. If the pastry edge begins to darken, cover it with a pie shield or a folded strip of aluminum foil.
- Continue baking for an additional 60 minutes (about 90 minutes total), or until a knife inserted near the center comes out clean. An internal temperature of about 175°F (79°C) indicates doneness.
- Let the pie cool completely on a wire rack before covering and refrigerating. Chill before serving for best texture and flavor.
Notes & Tips
- A pie shield is helpful to prevent over-browning on the crust while the filling finishes baking.
- This recipe works fine in a standard pie pan; a deep-dish pan simply reduces the risk of spillage.
- To serve the pie warm, place it in a warm (turned-off) oven while you enjoy the meal; it will gently warm without overcooking.
- For clean slices, warm a sharp knife under hot water, dry it, and then slice the pie.
- Use spare pastry scraps to cut leaf shapes, bake them separately, and place them on the cooled pie as a decorative garnish.
Variations on Time and Temperature
Different recipes use different approaches: some recommend blind-baking the crust first and then baking the filling at a lower temperature, while others bake at a higher temperature for a shorter time to get a slightly darker crust and deeper spice notes. If experimenting, watch the crust and check doneness with a knife or thermometer.
Storage
Because this is a custard pie made with eggs and milk, store it covered in the refrigerator for up to 3 days. To keep it longer, you can freeze portions in an airtight container for 1–2 months.
What to Serve with This Homemade Pumpkin Pie
- Freshly whipped cream with a hint of vanilla.
- Vanilla ice cream for a creamy, cooling contrast.
- A hot cup of coffee or spiced apple cider to complement the fall spices.
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Yes. Using regular milk produces a lighter, creamier custard. Whole milk makes a richer filling; 2% is a good balance.
Can I use fresh pumpkin?
Yes. Use puréed pie pumpkin (small sugar pumpkins), well-drained to remove excess moisture before measuring.
How do I know the pie is done?
The edges should be set and the center should still have a slight wobble. A knife inserted near the center should come out clean. The pie will finish setting as it cools.
How far ahead can I make it?
You can bake this pie a day or two ahead. Let it cool completely, then cover and refrigerate.
© Rita Joy
