• Ann Scarberry

Better Pumpkin Pie


Honestly, all pumpkin pie tastes the same to me. Store bought. Homemade. It’s all good.

But this....

It’s so good!

Our cousin brought this to Thanksgiving last year, and I couldn’t believe how amazing this pie was! She got the recipe from a local radio show. It’s amazing! Give it a try!


Better Pumpkin Pie

2 C. Pumpkin purée (canned pumpkin)

1 14 oz. can sweetened condensed milk (not evaporated)

2 eggs

1 T. Vanilla extract

1/4 tsp. Ground cloves

1 tsp. Cinnamon

1/4 tsp. Ground ginger

1/2 C. Firmly packed brown sugar


Use whatever piecrust you prefer. Place it in a 9 inch pie plate. Set aside.

In a large mixing bowl, blend all of the above ingredients with a whisk. Pour into the unbaked pie crust.

Preheat your oven to 425°. Place the pie on a baking sheet to prevent spilling onto the bottom of your oven. Place the pie in the oven and set a timer for 15 minutes. After 15 minutes, reduce the temperature to 350° and set your timer for 45 minutes. Remove from oven. Allow to cool completely. Refrigerate until ready to serve.

To prepare homemade whipped cream:

In the bowl of a standup mixer combine one cup of heavy whipping cream, and 1/4 C. Sugar. With the whisk attachment west for about 45 seconds to one minute. Keep any leftover cream in the refrigerator.

Print recipe here!

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