Our Thanksgiving Day table wouldn’t be complete without Grandma Luken’s pumpkin pie. This custard spiced pie will put the cherry on top of your Thanksgiving Day meal.

Serves: 8

Prep: 10 minutes

Bake: 55 minutes


3/4 cup Sugar

1/2 tsp Salt

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Cloves

2 Eggs, beaten

1 can (15 oz) Pumpkin Pure 

1 can (12 oz) Evaporated Milk

1 unbaked deep-dish pie shell


Preheat oven to 425 degrees. 

In a bowl mix together sugar, salt, cinnamon, ginger and cloves. In another bowl beat eggs together, then stir in the pumpkin pure and sugar/spice mixture. Slowly add in evaporated milk while gently stirring. 

Pour ingredients into pie shell and place into the preheated oven for 15 minutes. Reduce temperature to 350 degrees and bake for another 40-50 minutes or until a knife comes out clean. Cool for 2 hours then serve and enjoy with some whipped cream and/or ice cream!

Tip: Place aluminum foil around the outer crust of the pie shell to avoid from over browning. 

pumpkin pie