Pumpkin Pie that Will Please Any Picky Eater

Caitlynn Goppert

Ready in 1 hour, 10 minutes

Serves 8 people


For all of these, I bought generic store brands at the lowest costs. It still tasted amazing!

  • Brown sugar (3/4 cup)
  • Nutmeg (1/2 tsp)
  • Cinnamon (2 tsp)
  • Ginger (1 tsp)
  • Eggs (2, beaten)
  • Pumpkin purée (1 15oz can)
  • Evaporated milk (1 12oz can)
  • Your favorite pie crust!


  1. Preheat the oven to 425 degrees. Prepare the crust, but don’t bake it yet.
  2. Mix the sugar and spices together, the slowly incorporate the pumpkin and eggs until smooth.
  3. Stir in the evaporated milk until everything is fully mixed together .
  4. Pour into the crust (to make it easier to put into the oven, I put the pie tin and crust onto a sheet pan, then poured the mix in).
  5. Bake for 40-50 minutes (I had to bake it closer to 50 minutes), then let cool for 5 minutes and serve while still warm. 
  6. If you want to decorate it a bit, I put white chocolate chips around the edge while it was still warm.

What I Like About this Recipe

This was my first time EVER making a pumpkin pie, or any pie honestly. The only things I needed to buy were the pie crusts, the evaporated milk, the pumpkin puree, the pie tins (pack of 6), and the ginger, all of which cost less than $15 at Piggly Wiggly. 

It was super easy to make; just be sure to use a bigger bowl than you think you need. I used too small of one and made a mess. I also used a sheet pan under the pie tin. This is because you have to fill the pie tin up, and if it’s a cheap one like I bought, it was a bit flimsy, so the sheet pan made it easier to put in and take out of the oven. 

I made this specific recipe because when I looked on Pinterest for one, many seemed over complicated, too simple to taste good, or not spiced enough, but this one seemed to fit all my needs (which, in the end, it deliciously did). By eating it while still warm, the pie made you feel cozy and happy, perfect for a Thanksgiving celebration or if you need a Winter pick-me-up. It was sweet but very smooth and the pumpkin puree didn’t make the texture pulpy and fibrous, but brought the full flavors of the nutmeg and ginger out.  

Overall, if you want a delicious, flavorful and savory dessert for any occasion, this is the pie for you.