My mom’s old fashioned pumpkin pie recipe, made with regular milk instead of evaporated milk for the creamiest, perfectly spiced filling. Easy, nostalgic, and so good!
Why You’ll Love this Recipe
This recipe comes straight out of my mom’s well-loved vintage Betty Crocker cookbook. I still have it on my shelf, splattered pages and all!
This old-fashioned pumpkin pie is everything you want in a fall dessert:
- Uses simple, basic ingredients you likely already have.
- Quick and easy — no electric mixer required!
- Lightly spiced for that classic, comforting pumpkin flavor.
- Made with milk (not evaporated milk) for a smoother texture.
- Perfect for holiday gatherings, Sunday dinners, or cozy nights in.
Easy Pumpkin Pie Ingredients
(Exact measurements and instructions are in the printable recipe card below.)
- 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 & ginger)
- Salt
- Milk
Instructions for this Simple Pumpkin Pie Recipe
Scroll to the bottom of the post for detailed instructions and a printable recipe card.
1.Whisk together eggs, pumpkin, and sugar. 
2.Stir in molasses, spices, and milk. 
3.Pour into an unbaked pie shell.
Making an old fashioned pumpkin pie is as easy as whisk, stir and pour! Start with your pie shell in a deep-dish pie plate, either homemade or store-bought.
In a big bowl, whisk the eggs, then stir in the pumpkin purée, sugar, a little molasses, the warm spices and a pinch of salt. Slowly stir in the milk until everything is smooth and creamy. It will look quite thin, but don’t worry, that’s exactly right! Pour the filling into the pie shell and bake low and slow until the centre is set.
A pie shield or a ring of foil keeps the crust edges from getting too brown. Let it cool completely before slicing. You’ll find the full measurements and baking instructions in the printable recipe card below.
Add pastry leaves for a fun decoration. (Bake them seperately.)
Serve with whipped cream or ice cream.
Pumpkin pie is the perfect dessert for holiday dinners.
What to serve with this homemade pumpkin pie recipe
- Homemade whipped cream — sweetened with a touch of vanilla.
- Vanilla ice cream for a creamy contrast to the warm spices.
- A hot cup of coffee or apple cider for that perfect fall finish.
Frequently Asked Questions about Pumpkin Pie
Can I use regular milk instead of evaporated milk in pumpkin pie?
Yes! That’s exactly how my mom made it, and it’s how I still make it today. Regular milk gives the filling a lighter, creamier, more custardy texture. I use 2% milk, but whole milk works beautifully too.
Can I use fresh pumpkin instead of canned?
You sure can. Use well-drained, puréed pie pumpkin (the small sugar pumpkins, not the big carving kind). Fresh pumpkin can be a bit more watery, so let it drain in a sieve for a while before you measure it.
How do I know when my pumpkin pie is done?
The edges should be set and the very centre should have just a slight wobble. Slip a knife into the filling about an inch from the edge; if it comes out clean, your pie is ready. It will finish setting as it cools.
How far ahead can I make pumpkin pie?
Pumpkin pie is a wonderful make-ahead dessert! Bake it a day or two ahead, let it cool completely, then cover it and keep it in the fridge. That’s one less thing to do on the big day.
How long can pumpkin pie sit out?
Because pumpkin pie is made with eggs and milk, it’s a custard pie and needs to be refrigerated. Once it’s cooled, tuck it into the fridge, and don’t leave it out on the counter for more than about 2 hours.
Need a Little Holiday Kitchen Help?
Whether it’s your first time making the turkey or you just want the day to run smoother, my Holiday Dinner Guide will walk you through it step by step. Think of it as having Grandma Rita helping in the kitchen — with timing tips, make-ahead tricks, and a full menu of family favorites (plus leftover ideas!).
If you’ve ever wished someone would just tell you what to do and when, this guide was made for you.
Grab your copy here — and let’s make this your easiest holiday dinner yet.
More Pumpkin Recipes:
- Pumpkin Roll Cake with Cream Cheese Filling
- Pumpkin Bread (made with cake mix!)
- Pumpkin Banana Muffins
- Turkey Pumpkin chili
Mom's Simple Pumpkin Pie Recipe
With straightforward components, no evaporated milk required, and a flawless spice blend, this traditional pumpkin pie offers the most comforting treat for holidays like Thanksgiving or Christmas.
Ingredients
Method
- Set your oven to bake at 350 degrees.
- Combine eggs, pumpkin, and sugar in a spacious mixing bowl by whisking them together.
- Stir in the molasses, spices, and milk into the mixture until everything is fully blended.
- Transfer the pumpkin pie filling into a 10-inch deep dish pie shell that hasn't been baked yet.
- Place in the oven for 30 to 45 minutes, then inspect the crust. If it begins to darken, protect it by covering with a pie shield or a strip of aluminum foil folded over.
- Continue baking for another 60 minutes, bringing the total time to roughly 90 minutes, or until a knife pushed into the center emerges spotless. For precision, use an instant-read thermometer; a fully baked pie should register 175 degrees internally.
- Allow the pie to cool down entirely on a wire rack at room temperature. Once cooled, cover it and place it in the refrigerator to store before serving.
Notes
A pie guard becomes your ideal companion during baking! It shields the crust from excessive browning while ensuring the interior cooks thoroughly.
A deep dish pie pan isn't mandatory for this recipe (I doubt they existed when my mother first shared it!). Nevertheless, if you own one, you can relax about the filling overflowing the edges.
Planning to serve a warm pie at your upcoming family gathering? Place it in a turned-off oven and start the coffee maker just before sitting down for dinner. The pie will warm gently as you eat, and the coffee will brew. By the time you clear the first-course plates, the pie will be perfectly warm and ready to accompany hot coffee!
A sharp knife is essential for slicing pumpkin pie. For clean, smooth cuts, warm the blade under hot water, dry it thoroughly, and repeat before each slice.
Repurpose a bit of leftover homemade pastry to hand-cut some leaves. Bake them on a separate tray until lightly golden. Positioning them in the pie's center will cleverly conceal the slice marks made while checking for doneness!)
According to Once Upon a Chef, an ideal pumpkin pie begins with blind baking the homemade crust – essentially prebaking the base before adding the filling. To achieve this, drape parchment paper and pie weights or dried beans over the chilled crust and bake for 20 minutes at 375 degrees. Then, lower the oven to 325 degrees Fahrenheit, pour the pumpkin filling into the pre-baked crust, and continue baking for 50-60 minutes more.
The Restless Chipotle's Classic Pumpkin Pie (which I've sampled and adores!) simply requires baking at 425 degrees for 60-90 minutes. I discovered it needed the full 90 minutes at that heat to cook through – resulting in a deeper colored pie with richer spice notes compared to my Mother's version.
