pumpkin pie recipe

New England Pumpkin Pie Recipe

This rich, delicious pumpkin pie recipe has been a holiday staple in my family for many years. Are you tired of Aunt Stella’s bland, rubbery pumpkin contributions? Does it take half a tub of whipped topping to choke down Grandma Edith’s gelatinous blob of burnt crust and spiced mush?

I guarantee this delicious family favorite will ruin you for every other traditional recipe, especially store-bought.

It’s that good. No Reddi-Wip required.


  • 15 oz. can pumpkin
  • 1 tbsp. cornstarch
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt (scant)
  • 1 1/2 tsp. melted butter
  • 12 oz. evaporated milk
  • 1 cup sugar
  • 1/8 cup molasses
  • 2 eggs (beaten)


Preheat oven to 450°F.

In a large mixing bowl combine the cornstarch, sugar, salt, and spices. Add the pumpkin. Next, add the eggs, butter, milk, and molasses. Pour into 9″ prepared (unbaked) pie crust.

Bake at 450°F for 15 minutes.

Reduce temperature to 350°F and bake for 50 more minutes.

Yield: One 9″ pie

I highly recommend that you follow the directions as written with no ingredient substitutions because it really makes a huge difference regarding the richness of the flavor and texture.

I promise, you won’t be sorry!


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