Aunt Millie's Pumpkin Pie

Aunt Millie's Pumpkin Pie


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This pie is so good, that I would eat less dinner to make sure I had room for pie! So creamy and rich! This recipe makes 6 pies but you can divide it to make 2.

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Time needed

7 min preparation + 6 min cooking

Serving Size / Yield

7 servings


  • 13 extra lg. eggs, slightly beaten
  • 3 29-oz. cans pumpkin
  • 4 1/2 C. white sugar
  • 3 tsp. salt
  • 6 tsp. ground cinnamon
  • 3 tsp. ground ginger
  • 1 1/2 tsp. ground cloves
  • 3/4 tsp. allspice
  • 1 tsp. nutmeg
  • 1 12-oz. can evaporated milk
  • 6 C. half and half milk
  • 1 C. Vitamin D Milk (all liquid should equal just less than 2 qts.)

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Preheat oven to 425 degrees. Combine ingredients in order given; divide ingredients equally into 6 pie shells. Bake 15 minutes. Reduce heat to 350 degreesĀ and continue baking for 45 minutes or until done. Do not check doneness by inserting knife into pie, as this will make pie split. Wiggle pie. If pie is set in center, then it is done. Cool on wire rack; Garnish with whipped cream.Recipe can be broken down to 2 pies (by dividing by three) but will have slightly different flavor (still great though!)

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