Many moons ago I discovered why some people don't like pumpkin pie, but don't know why: they probably don't like ginger. People who have sworn they hated pumpkin pie have raved over mine. Note that I've improved the recipe: it has more pumpkin flavor (it's a little less sweet than usual), and I tweaked the spices for more character—I've bumped up the cinnamon, and substituted nutmeg for the traditional ginger.


  • 16 oz. pumpkin puree
  • 12 oz. evaporated milk
  • ¾ cup dark brown sugar
  • 2 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • 3 eggs
  • 1 pie shell


Whisk eggs and milk, then add all remaining ingredients and mix thoroughly. Pour into shell. Bake at 425° for 15 minutes, then lower the temperature to 350° and continue baking for 40-45 minutes, or until a toothpick inserted into the middle comes out clean. Remove and allow to cool; serve slightly warm. Great à la mode.


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