Awesome Pumpkin Pie
The most Awesome Pumpkin Pie you'll ever make!

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Awesome Pumpkin Pie

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Adjust Servings:
9 inch Deep Dish Pie Shell Frozen - I use Pillsbury
1 15 ounce can Solid Pack Pumpkin
1 14 ounce can Sweetened Condensed Milk I use Eagle Brand
2 Large Eggs
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/2 tsp Salt
1/2 tsp Pumpkin Pie Spice

Nutritional information


The best and most Awesome Pumpkin Pie to add to your holiday menu!





    Awesome Pumpkin Pie

    How many people love Pumpkin Pie?  If you’re raising your hand, you’ve landed in the right place!  This Pumpkin Pie recipe is freaking AWESOME!  I’ve been making it for years, and each time, it’s flawless!  It’s creamy, rich, and you can actually taste the spices.  My whole family simply loves it, and YOU will too!  This awesome pumpkin pie is the last pumpkin pie recipe that you’ll ever need in your life!

    Tips for making this Awesome Pumpkin Pie!

    • It’s very easy to undercook this pie, so please use the full cooking time.  If your pie isn’t quite done after 45 minutes (when you’ve turned down the heat), add more time in 5 minute increments, and check your pumpkin pie after each time addition.
    • It’s also easy to burn your crust!  Take advantage of the tin foil!  Tent that crust so it doesn’t burn around the edges and make your pie look ugly (no one wants an ugly pie!)!
    • I NEVER stick a knife in the middle of my baked goods!  If you also don’t want a hole in the middle of your pumpkin pie, use a toothpick (or eyeball it like I do lol)!
    • Have you ever noticed that when you stick a baking pan in the oven, that it makes a weird noise after a few minutes?  Yep, that’s the metal expanding from the heat, and when it does that, guess what…..your pie sloshes around!  That’s a big NOPE for me!  I put my frozen pie shell in a pie plate/dish, then put it in the oven without the baking pan!  Works great!
    • Many pumpkin pie recipes use evaporated milk (ew!) and a ton of sugar.  To me, that tastes weird.  Sweetened condensed milk eliminates the need for the ton of sugar!  Why?  Because it’s already sweetened and is the perfect amount of sweetness for this pumpkin pie!  It also makes the pie more creamy!  Which is awesome!
    • I use Reddi Whip, and squirt it along the edge of the pie just right where the filling meets the crust.  I make designs with it, or just along the crust and some right in the very middle.  The next touch is to sprinkle pumpkin pie spice over the whipped cream!  It makes the pumpkin pie look like you bought it from a bakery!

    I hope you save my Pumpkin Pie recipe!

    Save it, Pin it, Print it, whatever works for you!  I love cooking and baking, it’s one of things that I do very well!  I’m sharing all my recipes that I’ve ever collected and created with everyone who wants to try them!  A good way to not miss any recipes is to join my newsletter!  You’ll get all my recipes, freebies, tips on Health and Nutrition, and first access to my free eCookbook that’s in the works, to be given to all subscribers and new subscribers!  How awesome is that?


    Awesome Pumpkin Pie #pumpkinpie #holiday #pie #pumpkin


    Here are more of my recipes for you to enjoy!

    Eggnog Cookies

    Philly Cheesesteak Subs

    Baked Ziti with Spicy Italian Sausage and Spinach

    Creamy Baked Spaghetti

    Favorite Cashew Chicken


    Interested in the Keto Diet?

    But don’t know how?  I can help you with that!  I am a licensed Nutritionist, and the Keto Diet is my specialty!  If you want to learn how to get started, learn what the menu consists of, what the benefits are, how the Keto Diet helps with certain diseases and conditions, I can give you all of that information, and more!  I’m integrating this Subject into my blog and am working on some awesome content for anyone who wants to learn this diet!  For now, here is one of my posts that is a basic introduction to the Keto Diet, read it here:

    The Keto Diet Explained



    She's Everything Tipsey | Signature




    Preheat your oven to 425 degrees. Place your frozen pie shell on a baking sheet, or you can place it into a pie plate the way I did. With a fork, poke several holes in the bottom of the crust. Sprinkle the 1/2 tsp of pumpkin pie spice all over the bottom of the pie shell. Set aside.


    In a large mixing bowl, add the pumpkin, sweetened condensed milk, eggs, spices, and salt, and mix well with a whisk until smooth and free of lumps. Pour into your prepared pie shell.


    With aluminum foil, tent the edges of the pie shell so they don't overly brown or burn. Carefully place your pie into the oven and bake for 15 minutes. After 15 minutes, turn the oven down to 350 degrees, and bake for another 45 minutes. Your pie is done when a knife inserted in the middle comes out clean (personally, I don't do this because it creates an unsightly hole in your pie lol. I've been baking pies for so long that I can pretty much tell when they're done!).


    Remove your pie from the oven and let cool completely before serving. I like my pumpkin pie COLD! So, you can always make this the night before and place it in the fridge covered. Add cool whip or whatever you're into, and enjoy!


    I help people be inspired with my Original Recipes, Health and Nutrition Tips and Advice, The Keto and Anti-Inflammatory Diets | Blogging Tips and Tools, Social Media Graphics | Pinterest Coach and Educator! | I write about a lot of different and awesome things.....just pick your fancy, and I hope I can help!

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