I have been baking and eating this pumpkin pie since I could eat and bake. And it was one of the first solid foods I fed both my kids. My Mom made it for almost every holiday dessert when we were young and it was something we looked forward to at Easter, Thanksgiving and Christmas. It is still one of my favorite things to bake and eat.
I especially love this pumpkin filling because It is truly the best pumpkin pie filling I have ever had and I got the original recipe out of my very first cookbook ("A Guide to Good Cooking" - The Five Roses cookbook). First published over 100 years ago, it still houses many of my "go to" recipes, including this one. This easy recipe is very popular during the holiday season (Thanksgiving and Christmas dinner), but is great any time of the year! This recipe inspired me to create my Pumpkin Pie Ice Cream.
As you can see, this cookbook has been well-loved over the years!
I wasn't always a great cook and I've certainly come a long way. This Easy Pumpkin Pie (with canned pumpkin) was one of the first things I successfully baked. Even as a novice baker, I have always loved to bake. However, cooking was a different matter all together...
Although I loved to bake from a very young age, I really didn't have a lot of interest in cooking. To me, cooking was something you did because you had to eat, but baking... well, baking was not only fun, it was just plain magical. The transformation that occurred between counter top and cooling rack was mysterious and metamorphic. And this pumpkin pie recipe was no exception. In the warm cocoon of the oven, pumpkin, flour and a few other simple ingredients underwent a miraculous transformation that resulted in the creation of this silky, gloriously delicious pie.
- canned pumpkin purée (pure canned pumpkin, NOT pie filling)
- ground ginger
- brown sugar
- maple syrup * I use no sugar added
- milk * I use 1% milk
- unbaked pie shell
*See recipe card for quantities
Now-a-days I usually cook up a whole pumpkin and make homemade pumpkin puree, bag it and freeze it for recipes, but I don't always have it on hand.
You will need scalded milk for this recipe. If you're not sure how to scald milk, then check out this video: How to scald milk
📖Variations & Substitutions
- Pie crust- you can use a homemade pie crust (this is my NO FAIL recipe) or simply pick up a store-bought crust from the grocery store.
- Pumpkin Puree - you can use canned pumpkin puree or fresh pumpkin puree
- Maple syrup - you can use regular maple syrup or no sugar added maple syrup
- Milk - you can use 1%, 2 % or whole milk
- Dairy-free -use a dairy-free milk like soy milk
- Mini pumpkin pies - you can also make mini pumpkin pies or pumpkin pie tarts. Simply bake the filling in tart shells for these mini pies for half the time.
- Spices - alternatively, you can use a pumpkin spice mix
- Sugar - you could substitute white sugar for brown sugar, but brown sugar is so much better!
With Easter just days away, I thought about making something different this year, but I just couldn't think of anything that would rival my canned pumpkin filling (especially in terms of simplicity.) I have tried to mix it up and made other Easter desserts in the past, but it wasn't satisfying. So I always return to this tried and true recipe- it's seriously the best pie! Using canned pumpkin in your pie filling makes it so much easier, although it's still a homemade pumpkin pie filling, and is so easy to make!
This is the easiest pie to make. All you do is mix all the ingredients in a bowl (except the whipped cream, of course), then pour the pumpkin pie mix into an unbaked pie shell. No blind baking involved. Easy peasy.
And you're going to want to try my EASY Stabilized Whipped Cream Icing with this pie! Because it's stabilized with piping gel, it's easy to make, and you can make it in advance because it holds its shape for longer. You simply substitute white granulated sugar for the powdered sugar, if you prefer.
Store this pumpkin pie in a sealed container in the fridge for up to 3 days. However, if you are just storing it overnight, you can simply cover it with plastic wrap. This pie freezes well in an airtight container for up to 3 months.
👪 Serving Size
This pumpkin pie filling recipe makes 8 servings. However, you can double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You'll just need additional pie pans.
For this easy pumpkin pie recipe, you'll need a 9-inch pie plate, an electric mixer and (affiliate links). An instant read thermometer also comes in handy (see Top Tip)!
How to tell when pumpkin pie is done
You can insert a knife into the center and when it comes out clean, it's done. But the very BEST way to make sure it's done is by taking it's temperature. Bake until the internal temperature hits 175 degrees. I use this instant read thermometer- (affiliate link) it's great for everything food related!)
So, if you're looking for the best pumpkin pie recipe, then give this Prize Pumpkin Pie a try!
And if you're looking for additional pie recipes, try my Old Fashioned Chocolate Pie , Award-winning Apple Pie Recipe, Easy Sweet Potato Pie with Marshmallows, Maple Bourbon Pecan Pie, and my Saskatoon Berry Pie Filling and Sauce.
Did you love this prize pumpkin pie recipe? Please leave a 5 star rating and comment below
Please SUBSCRIBE (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!
📋Prize Pumpkin Pie (with canned pumpkin) recipe
- 2 tablespoon all -purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ⅓ cup brown sugar
- ¼ cup maple syrup *I used no sugar added maple syrup
- 1 cup scalded milk *See video in in post contents for "how to scald milk"
- 2 eggs well, beaten
- 1 ½ cups pumpkin canned or fresh
- 1 10 inch unbaked pie shell
Optional Garnish (adding whipped cream will increase the calories and fat per serving size)
- whipped cream
- cinnamon sprinkles
- Preheat oven to 450 degrees F/230 degrees C.
- In a large bowl, mix all ingredients together with an electric mixer, except whipped cream.
- Pour into unbaked pie shell and bake for 10 minutes.
- Reduce oven temperature to 325 degrees F/160 degrees C and bake 30 to 40 minutes or until filling is firm. *see top tip
- Cool before serving. If desired, serve with whipped cream.
Love how you added the instructions for scalding milk. So helpful!
Thanks, Sue. Glad it's helpful! You don't see it in baking recipes very much anymore, so I don't know that many people know what it is, much less how to do it! 🙂
Very simple and easy recipe. Thanks for sharing.
I am intrigued by the addition of flour in the pumpkin pie filling - I must try this recipe. I loved seeing that old cookbook - I can see that it is well loved. Thanks for sharing this recipe.
Thanks, Denise-I'd love to hear your feedback!
Love this pie!
But you use canned pumkin and not canned pumkin pie filling.
Hi Paul - Yes I do. Canned pumpkin is straight pumpkin, while canned pumpkin pie filling has additional ingredients.
Brown sugar has a carmel flavour while maple syrup has a maple flavour so by replacing the brown sugar with maple syrup you will be getting a different taste than what the original recipe would taste like as well as making it runny which would mean having to cook it longer to get rid of the extra liquid.
Hi Paul - the recipe works! I've made it like this for years.
what is a serving size i am diabetic on an insulin pump
I use a 9 inch pie plate and it’s divided into 8 slices. Is there more specific info you need?