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Homemade traditional pumpkin pie, that EVERYONE will like ( even the pumpkin pie haters)!
Every time I mention that I’m going to make a pumpkin pie I usually get a ” Oh hells nahhhhh” from my family members & friends. They are not trying to hear it. They make it clear that they want a sweet potato pie…. and that’s it! They complain, and some are even ready to throw down! No, seriously! LOL. I can’t blame them, because once upon a time, I too was a pumpkin pie hater. I didn’t like pumpkin pie. As a matter of fact I hated it! I remember one Thanksgiving my mom bought a pumpkin pie for desserts, and tried to pass it off as a sweet potato pie. We took a bite, and then we cried. We were so dang mad! I tasted like pure clove & nutmeg. It just was not our thang. After that, I was good on pumpkin pies…Until I came up with my very own recipes for pumpkin pie!
I actually have several pumpkin pie recipes, but my favorite one tastes just like a sweet potato pie!! I kid you not! This pumpkin pie tastes so much like a sweet potato pie, that I was able to fool, a few of my family and friends , into believing that it was a sweet potato pie!
What’s the trick? I don’t use pumpkin spice! Some people happen to love pumpkin spice, I actually dislike it. Why? Because it has too much freaking clove & nutmeg. I prefer more cinnamon & less nutmeg, ginger, clove, and a dash of allspice. I also use a full TABLESPOON ( not a teaspoon) of pure vanilla extract, and a 2 teaspoons of lemon juice. The outcome? Freaking AH-MAZ-ING!
Seriously, this pie is better than a traditional pumpkin pie, but we’ll just call it traditional for the heck of it…..
Check out my video tutorial
Traditional Pumpkin Pie
Ingredients
- 2 3/4 cup pumpkin puree
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground clove
- 1 tbsp of pure vanilla extract
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 tsp lemon juice
- 3 large eggs room temperature
- 12 oz evaporated milk
- 1 9 inch store bought pie shell or pie crust If you want to use homemade I have a recipe for it !
Instructions
- Preheat the oven to 350 F.
- Add the pumpkin puree into a large mixing bowl.
- Sprinkle in the ground cinnamon, ground clove, ground nutmeg, ground allspice, granulated sugar, and brown sugar.
- Add in the vanilla extract, and lemon juice, then mix everything until well combined.
- Next start adding in the eggs, but only one at a time, and mix.
- Pour in the evaporated milk, and mix.
- Grab the pie shell, and fill it with the pie filling.
- Bake the pie on 350 F, for 50 minutes.
- Remove the pie from the oven, and let cool completely!
- Serve & enjoy with whipped cream!
Video
Want more pie recipes? Check these out!
Soul food Style Sweet Potato Pie
Hello Rosie I’m fairly new to your blog and you tube channel.I have tried out a couple of your recipes and nobody complained. So i have to thank you,because you make it look so easy that now i want to get in the kitchen and cook. I’ve never had pumpkin pie so i can’t say i don’t like it. I must try this recipe. Where do i get pumpkin puree from???
Hi Prencesse! You can find pumpkin puree in the baking isle 🙂
Oh ok thank you Rosie.
I find that using fresh pumpkin (and sweet potato) for our pies really makes a big difference for my family (as in, if puree is used, they all get mad and wont eat it! lol) Your pie looks delicious 🙂
Since this recipe makes 1 pie, if I wanted to make 2 pies would I just double all of the ingredients? I’m not crazy about pumpkin pie, but your pie looks delicious. I love your recipes. please keep them coming.
Hi Trisha! Absolutely. Just double the recipe. XOXO
HI ROSE MY NAME IS ROSE ALSO ,I HAVE TO SAY THAT YOU MAKE PEOPLE FEEL GOOD AFTER EATING SOME OF YOUR RECIPES THANKS.
Hi Rose! Thank you!! XOXO
Does the lemon juice give the pie a tart taste? Can I substitute, don’t want to taste lemon in pumpkin pie?
You can omit it
Hi Rosie, can you use heavy cream instead of evaporated milk?
That should be fine hunny.
Rosie, on your video you say you add ginger, but the recipe given above doesn’t show it in the ingredients.
Please clarify how much you use in the recipe.
Thank you.
1/2 tsp ground ginger can be used.
Hello! So confused on what 2 3/4 cups mean. Is it 1/4 + 1/4 + 1/4 + 1/4 + 1/4 + 1/4 ?
Its 2 & 3/4 cup