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fresh baked pumpkin pies
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5 from 3 votes

Dad's Pumpkin Pie

Indisputably the best pumpkin pie recipe ever. The filling makes enough for two 9 inch, deep dish pies.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert


  • 2 x 9 inch deep dish tenderflake pie shells (or make your own pastry with your preferred recipe)
  • 2 cans of 100% pure pumpkin (398ml/14fl oz each)
  • 2 cups brown sugar
  • 4 large eggs
  • 1 1/2 cups evaporated milk
  • 3 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt


  • In a medium sized bowl, mix the pumpkin and brown sugar together until smooth.
  • Stir in the remaining ingredients until well combined.
  • If possible, let the pumpkin mix stand in the fridge for 2-3 hours.
  • Re-stir the mixture before pouring into the pie shells.
  • Bake at 325°F for about 60 minutes. You can tell the pie is finished baking by giving it a gently nudge. The filling should appear set around outer edges, but still jiggle just slightly in the centre.


I usually use E.D. Smith's pure pumpkin for this recipe. Just be sure to look for the one labelled "pure pumpkin", not "pumpkin pie filling".