World's Best Pumpkin Pie

(Possibly) The World’s Best Pumpkin Pie

1 16-oz. can pumpkin pie filling
Three quarters cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
One half tsp. salt
3 eggs
Two thirds cup evaporated milk
One half cup milk
Prepared Pie crust

Combine pumpkin, sugar, cinnamon, ginger, nutmeg and salt in a bowl. Add eggs and beat eggs into pumpkin mixture with a fork. Add evaporated milk and milk and mix well. Place in pie crust (cover the edge of the crust with aluminum foil to prevent burning) and bake for 25 minutes in 375-degree oven. Remove foil from crust and bake for another 30 minutes or until a knife comes out clean when inserted into the pie.

Diet Tip: Use your favorite egg and sugar substitutes. Use low fat evaporated milk and milk.

Hope everyone is still not using store bought ground cinnamon!!!

What is wrong with ground cinnamon.

Nothing is wrong with ground cinnamon. Been using it for 50 years.

For heavens sake, it’s a TEASPOON of ground cinnamon! :rolleyes:
I’m with msnelly99, she’s been using this recipe for 50 yrs…me, only 35, but got the recipe from my almost 87 yr. old Mother. PLEASE, even the food police would look the other way on this!

KitCat…what are you giving out/eating on Halloween?:wink:

Never had the desire to “grate your own cinnamon”, the store bought kind is super fine with me. holidayma1

I’m just giggling over the cinnamon thing! I would have a difficult time going out and digging up my own cinnamon root, or peeling my own bark, to dry and grind. Maybe I’m not looking hard enough. I actually do use sticks a lot, and I do crush them sometimes, but it’s a lot of work for not enough payback. So, if we aren’t supposed to use store bought cinnamon anymore, what exactly are we supposed to use?

This pumpkin pie recipe looks a little bit bland compared to the one I make, but not all people have the same taste buds when it comes to spices. As with the cinnamon stick vs already ground, I think either is ok as long as they aren’t to old where you loose some of the flavor. I love the taste of cinnamon and nutmeg. The persian lady.

My family (very picky when it comes to pumpkin pie!) loved this recipe. I use store bought cinnamon, but I do grate my own nutmeg…does seem to taste better, but mostly smells wonderful! I went by the recipe, but couldn’t help myself and did what I always do…and a couple of shakes of Allspice!! Came out great! lilbitandme

That’s wonderful! I’m glad you enjoyed it.


I’ve also used “store” ground cinnamon for 50 years…works great. I love this recipe…I have many pumpkin pie recipes and my Father use to not like it until I took out the ‘ginger’…some folks don’t like that taste and they don’t know exactly what it is they are tasting but if you remove it, they just may like your pies! I like it in there, but he never did. I use it now all the time as he’s been gone 6 years. I also put extra cinnamon in…I like that taste! Have raised and processed my own ‘pumpkin’ both ‘sweet meat squash’ and ‘pumpkin’ and sweetmeat makes a better pie which is what’s in the can at the store! (a little farm info for ya) Go figure… Sharon51 in OR

This might be a very good recipe, but I think Coco’s Harvest pie is the best pumpkin pie I have ever tasted. I would like to know if anyone might have this or have ever tried it.
Thank you

The recipes below sound great but where does one find a 16 oz can of pumpkin now? I have my mother’s recipe but have been unable to successfully convert it to the 15 oz can. Everyone who had my mother’s recipe said it was the best they had ever tasted.

Has anyone tried fresh pumpkin with success? I used it to make several pies last year, and compared it to one made with canned pumpkin and everyone said they thought the fresh tasted better, but they liked the canned also. Basically, no one thought that the fresh was so much better that they would skip the canned. I decided it was too much work for the results. Then again, I use store bought cinnamon, so there you have it, there it is!

I agree about the cinnamon–I run a local food coop & we get a Cinnamon from Frontier Coop(I think it’s called Korintje that’s unbelievable–you wouldn’t think it would make a difference but as soon as you open the foil pack it comes in, wow, knocks your senses awake.
See Ya

I love the taste of Nutmeg, but find I cannot tolerate it anymore–what can I use in it’s place?

This is very similar to one that I have been making for years, but my son is allergic to milk so I generally omit all the milk and substitute an equal amount of apple cider (or use part soy milk – I use the plain “Silk” brand by White Wave --and part cider). Either way is good. Sometimes I’ll just forget about the pie crust and bake the filling in custard dishes – great with whipped topping – and with fewer calories and grams of fat!

Has no one seen the small grinder bottles of cinnamon, McCormick, I think. Then you can grind your own fresh just like the nutmeg that also comes that way. This recipe sounds great and I intend to try it real soon. Lady Aud

This Sounds Good, But To Make It Even Better Use Real Pie Pumkins. If You Cut Them Into And Clean Out And Bake At 350 For 20 To 25 Min, Then You Can Scoop The Pumkin Out And Fix Pie As Directed. It Is 10 Times Better

Regarding store cinnamon, please read the following article from the Charleston WV Sunday Gazette-Mail on Oct. 29, 2006
The Main Ingredient
Not really cinnamon: Commonly mislabeled spice still makes for good flavor

By Robert J. Byers and Tara Tuckwiller
Staff writers
CINNAMON isn’t really cinnamon — cooks have been bantering about that for years. What we’ve called “cinnamon” for decades in the U.S. is really cassia, the bark of a similar tree. Lately, chefs have been tracking down the elusive true cinnamon, insisting that there’s nothing like the subtle, floral complexity of the real deal.
But now, “gourmet” cinnamons are showing up on grocery store shelves. Are they true cinnamon? Do they really taste any better than the stuff in your spice rack? We vowed to find out with our favorite ultra-scientific method — the blind taste test.
First, we had to sort through all those gourmet cinnamon names to see what they really meant:
Saigon cinnamon. The supermarket spice giant McCormick just sent us a bottle of this, along with a news release touting it as “the most coveted and exotic cinnamon available.” Oh, so it’s the real stuff? Nope. That’s Ceylon cinnamon (Saigon, sounds like Ceylon — marketing minds at work there).
This is cassia from Vietnam. Penzeys, another spice company, calls it simply “Vietnamese cinnamon,” adding that it is “the highest quality, strongest cinnamon available in America today.” OK, we’ll try it.
Chinese cinnamon. This is cassia from China. “Our best seller,” Penzeys says. “Strong and spicier than Korintje.” Korintje?
Or Korintji, as McCormick spells it. This is what’s on your spice rack. It is cassia from Indonesia, named after a mountain there where cassia grows wild. It has half the volatile oil of “Saigon” cinnamon, McCormick says.
But even within Korintje, there are subcategories. Penzeys says it stocks grade-A Korintje. Grades B and C are what you usually find in the supermarket.
On to the test. We compared ordinary “cinnamon” (cassia, that is) with the premium “Saigon” from McCormick. First, a sniff test: The Saigon definitely had a stronger, more lively aroma. But Rob thought the ordinary cassia smelled “like candy cinnamon,” while I thought the Saigon smelled that way.
Now, the taste test. We mixed 1/4 teaspoon of each cinnamon with a tablespoon of sugar and tasted blindly. We also dipped fritti, or simple fried dough (see today’s recipe) into each sugar and blind-tasted that. And …
It was a draw. Neither of us could taste any difference between the fritti, and I couldn’t even tell a difference when I tasted the cinnamon sugar by itself. Rob pronounced one cinnamon-sugar sample “more cinnamony” — and it turned out to be the ordinary cinnamon.
The verdict? We won’t rush to replace our cinnamon. We buy ours, like most of our spices, at International Groceries and Spices in Kanawha City. It’s labeled just plain cinnamon, but the ground cinnamon and pieces of cinnamon bark both have a nice, deep aroma and flavor we like.
(Page 2 of 3)
Even if it is cassia. Not that there’s anything wrong with that. The Cinnamomum cassia is just a cousin of true cinnamon, Cinnamomum zeylanicum. There’s nothing unnatural about it, nothing inherently inferior.
You can special-order true cinnamon from Penzeys or other spice purveyors, and try it for yourself. You might decide there’s nothing like the nostalgic appeal of good old-fashioned cassia.
The Main Tip
We normally buy whole spices and grind them ourselves, but cinnamon is the exception. Really, it’s because we find cinnamon bark a pain to grind, and we usually want a nice fine grind for pastries, etc. But although the rough cinnamon bark we buy (for mulled cider and so forth) has good flavor, those neatly quilled supermarket cinnamon sticks actually have less flavor than pre-ground cinnamon. That’s because the sticks come from the upper part of the tree, and the rough bark (which is usually ground before sale) comes from the thicker, more flavorful lower bark.