Old-Fashioned Pumpkin Pie

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Old-Fashioned Pumpkin Pie

star rating (4) rate this recipe »
Published prior to 2008

This recipe is adapted from a 1964 publication, "The Spice Cookbook," by Avanelle Day and Lillian Stuckey. It is by far the best pumpkin pie recipe I've ever come across. My search is over.

1 cup granulated sugar
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
3 large eggs, beaten
1 1/2 cups mashed pumpkin
1 cup light cream or undiluted evaporated milk
9-inch one-crust pie shell, unbaked

Mix together flour, sugar, salt, ginger, cinnamon, nutmeg, pepper and cloves. Whisk to mix.

Add eggs, pumpkin, and cream or milk to the dry ingredients. Stir until completely combined. Pour into unbaked pie shell.

Bake in a preheated 400°F oven for about 50 minutes, or until a knife inserted into the center comes out clean. Remove from oven and cool on a wire rack. Serves 8.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 1, November 1991 issue.


  • star rating 11/24/2014
  • Madeline from Seattle
  • Just a question-- Can I use canned pumpkin in this recipe or should I roast my own?
    Either will work! Just make sure to use canned pumpkin puree, not pie filling! Jon@KAF
  • star rating 11/07/2014
  • Rita from Los Angeles
  • I have the Spice Cookbook and I've been making this pie for more than 40 years. It is the best. The actual cookbook has optional black pepper in the filling and I use that. My family loves this pie and even people who don't like pumpkin pie love it, too. It has a bright flavor compared to most pumpkin pies. I'm so glad you included the attribution, since I find it very unfair the way people steal recipes and call them their own.
  • star rating 12/27/2013
  • Tam from Dunedin, FL
  • Excellent flavor! I used the oil crust which turned out very crispy.
  • star rating 11/27/2013
  • Amy Z from Columbia, MO
  • I first found this this recipe on the KAF site 11 years ago. It tastes fabulous--deep & spicy--I made it once a week when my kid was a year old because he was so picky but he gobbled this up every time. Later I found The Spice Cookbook at a used book store & snapped it up--a gem!