Mom's Pumpkin Pie

Baked a pumpkin pie today as the weather has cooled down a little. I always use my Mother’s recipe. I think she got it from a Carnation Milk recipe booklet, but it is not the same one they use now, My family really likes this one and so do I. It has more spice in it then the current Carnation and Libby recipes and that is what we like about it. So for old times sake, here is my Mom’s Pumpkin Pie. You really need to make your own whipped cream with this, not Cool Whip.

Pumpkin Pie
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoon Cinnamon
1/2 teaspoon each of Nutmeg, Ginger, Cloves and Allspice
1 1/2 cups pumpkin (a 15 ounce can pumpkin puree not pie filling)
Large can Carnation Evaporated Milk
2 large eggs

Mix the sugar and spices well so they don’t all go in one place
Add the pumpkin, milk and eggs. Mix till blended. Do not over beat just blend
Pour into a 10 inch deep pie plate. If using smaller pie plate bake 2 pies

Bake at 425° for 15 minutes, lower temp and bake at 350° for 35 minutes or until cold table knife inserted just off center comes out clean. Cool, top with whipped cream and enjoy.


  1. Yes, this is the recipe! The allspice is delicious in this - it makes it soooo good.

  2. My favorite fall crop...pumpkin! Looking forward to your week here!!


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