Award-winning pumpkin pie
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Award-winning pumpkin pie

An award-winning pumpkin pie from the 2005 National Pie Championships featuring canned pumpkin, spices, milk and cream.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Pies
Servings: 10
Author: Eva Bakes


  • 1 pie crust
  • 3 large eggs
  • 1 15-ounce can pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup maple syrup do not use imitation maple syrup
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup milk
  • 1/4 cup light cream


  • Preheat your oven to 350 degrees F.
  • Roll out your pie crust, set it in the pie pan and crimp the edges. Put it in the refrigerator while you make the filling.
  • In a large bowl, whisk the eggs until light and fluffy. Add the pumpkin puree and mix well. Then add the sugars and mix until well incorporated. Add the maple syrup, allspice, cinnamon and cloves and mix. Gently stir in the milk and cream and mix until the filling is smooth and even.
  • Pour the filling into your (unbaked) pie crust and bake in your preheated oven for 45 minutes or until the center is set. Allow the pie to cool before serving. If desired, serve with dollops of whipped cream or ice cream.


Leftover pie should be stored, covered, at room temperature or in the refrigerator and will keep for several days.
Source: Crust from Aunt Jo's pecan pie; filling from America's Best Harvest Pies