Old Fashioned Pumpkin Pie Recipe (Made with Regular Milk)
My mom’s old fashioned pumpkin pie recipe, made with regular milk instead of evaporated milk for the creamiest, perfectly spiced filling. Easy, nostalgic, and so good!
Why You’ll Love this Recipe
This recipe comes straight out of my mom’s well-loved vintage Betty Crocker cookbook. I still have it on my shelf, splattered pages and all!
This old-fashioned pumpkin pie is everything you want in a fall dessert:
- Uses simple, basic ingredients you likely already have.
- Quick and easy — no electric mixer required!
- Lightly spiced for that classic, comforting pumpkin flavor.
- Made with milk (not evaporated milk) for a smoother texture.
- Perfect for holiday gatherings, Sunday dinners, or cozy nights in.
Easy Pumpkin Pie Ingredients
(Exact measurements and instructions are in the printable recipe card below.)
- Unbaked deep-dish pie shell (homemade or store-bought)
- Pumpkin purée (not pumpkin pie filling)
- Eggs
- White sugar
- Baking molasses
- Pumpkin pie spice (or a blend of cinnamon, cloves, nutmeg & ginger)
- Salt
- Milk
Instructions for this Simple Pumpkin Pie Recipe
Scroll to the bottom of the post for detailed instructions and a printable recipe card.
1.Whisk together eggs, pumpkin, and sugar. 2.Stir in molasses, spices, and milk. 3.Pour into an unbaked pie shell.
Making an old fashioned pumpkin pie is as easy as whisk, stir and pour! Start with your pie shell in a deep-dish pie plate, either homemade or store-bought.
In a big bowl, whisk the eggs, then stir in the pumpkin purée, sugar, a little molasses, the warm spices and a pinch of salt. Slowly stir in the milk until everything is smooth and creamy. It will look quite thin, but don’t worry, that’s exactly right! Pour the filling into the pie shell and bake low and slow until the centre is set.
A pie shield or a ring of foil keeps the crust edges from getting too brown. Let it cool completely before slicing. You’ll find the full measurements and baking instructions in the printable recipe card below.
- Add pastry leaves for a fun decoration. (Bake them seperately.)
- Serve with whipped cream or ice cream.
- Pumpkin pie is the perfect dessert for holiday dinners.
Mom's Simple Pumpkin Pie Recipe
Simple ingredients, no evaporated milk, and a perfect balance of spice — this old-fashioned pumpkin pie is the easiest and most comforting dessert for Thanksgiving or Christmas.
Ingredients
- 1 deep dish pie shell, unbaked – You can use a homemade pie crust or for an even easier option, you can purchase premade pie shells from the freezer section of the grocery store.
- 2 eggs
- 2 cups pumpkin puree (not pumpkin pie filling!) – I used ED Smith brand of canned pumpkin puree, but many people also recommend Libbys brand. Fresh pumpkin puree can be substituted if you prefer.
- 1 cup white sugar
- 2 tablespoons baking molasses
- 1/8 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (If you do not have pumpkin pie spice, substitute instead 3/4 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, and 1/8 teaspoon ginger.)
- 1 cup milk – I used 2% milk since that’s what we had, but I think any kind of milk would work.
Instructions
- Preheat oven to 350 degrees.
- Whisk together the eggs, pumpkin, and sugar in a large mixing bowl.
- Add in the molasses, spices, and milk and whisk until all combined.
- Pour the pumpkin pie filling into a 10 inch deep dish unbaked pie shell.
- Bake for 30-45 minutes and check to see if the crust is getting dark. If it is, cover the crust with a pie crust sheild or a strip of aluminum foil folded in half.
- Bake for an additional 60 minutes (90 minutes total baking time, approximately), or until a knife inserted into the center of the pie comes out completely clean. If you have an instant read baking thermometer, the internal temperature of a baked pumpkin pie should read 175 degrees.
- Let the pie cool completely on a wire rack at room temperature before covering and storing it in the fridge before serving.
Notes
Pumpkin Pie Tips & Tricks
- A pie shield will be your best friend when baking pies! It prevents the pie crust from getting too dark while the pie cooks through.
- This pie doesn’t have to be baked in a deep dish pie pan (I don’t think they even existed when my mom wrote this recipe!). However, if you do have a deep dish pie pan, you won’t have to worry about the filling spilling over the pie pan.
- If you’d like to serve warm pie at your next family function, put it in a warm oven (that has been turned off!) and turn on the coffee maker right before you sit down to eat dinner. The pie will warm slightly while you eat, and the coffee will run through the pot. By the time you clear off the plates from the first course, the pie will be warm and ready to serve along with hot coffee!
- Use a sharp knife to cut your pumpkin pie. To get nice and smooth cuts, heat up your knife under hot water and dry it off before each cut.
- Use a little of the extra pastry from your homemade pie crust and free hand cut out some leaves. Bake them on a seperate pan until lightly golden brown. Placing them in the center of the pie will disguise the knife marks you made when determining if it was baked!;)
Variations to bake time and oven temperature
As I’ve done research on pumpkin pie recipes, I’ve discovered there are many different methods to getting a pumpkin pie baked. Here are some different options if you feel like experimenting on your own.
- Once Upon a Chef says a perfect pumpkin pie starts by blind baking the homemade crust – which means prebaking the pie crust a bit before putting the filling in. To blind bake a pie crust, cover the chilled crust with parchment paper and pie weights or dried beans and bake for 20 minutes at 375 degrees. Then reduce the oven temperature to 325 degrees fahrenheit, pour the pumpkin filling into the blind baked crust, and bake for 50-60 minutes more.
- The Restless Chipolte’s Old Fashioned Pumpkin Pie (which I’ve tried and is delicious, too!) simply calls for the pie to be baked at 425 degrees for 60-90 minutes. I found it took 90 minutes to bake at that temperature to get done – and yields a darker pumpkin pie with warmer spice than my Mom’s recipe.
Storage of Pumpkin Pie
Because there are eggs in pumpkin pie, it is recommended that it be stored in an airtight container in the refrigerator for up to 3 days. If you need your pumpkin pie to be stored longer than that, it can be frozen in an airtight container for 1-2 months.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 146Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 49mgSodium: 73mgCarbohydrates: 30gFiber: 0gSugar: 29gProtein: 3g
What to serve with this homemade pumpkin pie recipe
- Homemade whipped cream — sweetened with a touch of vanilla.
- Vanilla ice cream for a creamy contrast to the warm spices.
- A hot cup of coffee or apple cider for that perfect fall finish.
Frequently Asked Questions about Pumpkin Pie
Can I use regular milk instead of evaporated milk in pumpkin pie?
Yes! That’s exactly how my mom made it, and it’s how I still make it today. Regular milk gives the filling a lighter, creamier, more custardy texture. I use 2% milk, but whole milk works beautifully too.
Can I use fresh pumpkin instead of canned?
You sure can. Use well-drained, puréed pie pumpkin (the small sugar pumpkins, not the big carving kind). Fresh pumpkin can be a bit more watery, so let it drain in a sieve for a while before you measure it.
How do I know when my pumpkin pie is done?
The edges should be set and the very centre should have just a slight wobble. Slip a knife into the filling about an inch from the edge; if it comes out clean, your pie is ready. It will finish setting as it cools.
How far ahead can I make pumpkin pie?
Pumpkin pie is a wonderful make-ahead dessert! Bake it a day or two ahead, let it cool completely, then cover it and keep it in the fridge. That’s one less thing to do on the big day.
How long can pumpkin pie sit out?
Because pumpkin pie is made with eggs and milk, it’s a custard pie and needs to be refrigerated. Once it’s cooled, tuck it into the fridge, and don’t leave it out on the counter for more than about 2 hours.
Need a Little Holiday Kitchen Help?
Whether it’s your first time making the turkey or you just want the day to run smoother, my Holiday Dinner Guide will walk you through it step by step. Think of it as having Grandma Rita helping in the kitchen — with timing tips, make-ahead tricks, and a full menu of family favorites (plus leftover ideas!).
If you’ve ever wished someone would just tell you what to do and when, this guide was made for you.
Grab your copy here — and let’s make this your easiest holiday dinner yet.
More Pumpkin Recipes:
- Pumpkin Roll Cake with Cream Cheese Filling
- Pumpkin Bread (made with cake mix!)
- Pumpkin Banana Muffins
- Turkey Pumpkin chili
PIN THIS RECIPE TO REMEMBER IT LATER:
I just love all the extra tidbits of information you give with the recipe. Like the tips and tricks, how to serve it, story about your Mom, variations, and all that extra stuff you put in there. I loved reading all that stuff. I look forward to trying it. It sounds like a yummy pie. I have always just used the one from the back of the can. Thx!