Annamae’s Pumpkin Pie

Annamae's Pumpkin Pie
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
  • 1 (15-oz.) can Pumpkin Pie filling
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp. cloves
  • 3/4 cup sugar
  • 3 eggs, slightly beaten
  • 1 cup milk
  • 1 (6-oz.) can evaporated milk (2/3 of a cup)
  • 1 (9") unbaked pastry shell (see flaky pie crust recipe)
  1. Thoroughly mix sugar, salt, and spices. Add pumpkin. Blend in eggs, milk, and evaporated milk. Pour into unbaked pastry shell. Crimp edges high, filling is generous. Bake in hot 400 degree oven for 50 minutes or until knife inserted halfway between center and edge of pie comes out clean. Cool before serving. (Note: If you wish to freeze this pie add ½ of a 3 ounce package of cream cheese softened to the pumpkin, egg, and milk mixture. Otherwise the pie will be runny after defrosting.)