From the New Good Housekeeping Cookbook, p. 603
This classic pumpkin pie has that old‑fashioned, custardy texture and warm spice profile that never goes out of style. It’s the version many of us grew up with — simple, reliable, and perfect for holidays or any time you want a traditional pumpkin pie made from real ingredients. The filling comes together quickly, and the pie cools into a smooth, sliceable custard with deep pumpkin flavor.
Time
About 3 hours before serving or early in the day
Yield
10 servings
Ingredients
- Pastry for a 9‑inch single‑crust pie
or ½ of a 10–11 oz package piecrust mix - 1 (16‑oz) can pumpkin or 2 cups mashed cooked pumpkin
- 1 (12‑oz) can evaporated milk
- 2 eggs
- ¾ cup packed brown sugar or granulated brown sugar
- 1½ teaspoons ground cinnamon*
- ½ teaspoon ground ginger*
- ½ teaspoon ground nutmeg*
- ½ teaspoon salt
- ¼ cup heavy or whipping cream (optional, for serving)
*Or substitute 2 teaspoons pumpkin‑pie spice.
Instructions
- Prepare the pastry for a single‑crust pie and line a 9‑inch pie plate, forming a high, stand‑up edge. Set aside.
- Preheat the oven to 400°F.
- In a large bowl, beat the pumpkin with the evaporated milk, eggs, sugar, spices, and salt until well combined.
- Place the pastry‑lined pie plate on the oven rack and pour in the pumpkin mixture.
- Bake for about 40 minutes, or until a knife inserted 1 inch from the edge comes out clean.
- Cool the pie on a wire rack for about 1½ hours.
- If serving with whipped cream, beat the heavy cream until stiff peaks form and spoon onto each slice.
Notes
- Approximately 240 calories per serving without whipped cream.
- A naturally good source of vitamin A and calcium.
- This pie slices best once fully cooled and set.
Jessica A. Zelenak, MPA 
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