Try this mccormick’s signature pumpkin pie recipe, or contribute your own.

Still searching for what to cook ?

Name: mccormick’s signature pumpkin pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Preheat oven to 425°F. Place pie crust on large fo open, roll a bit larger than your 9″ deep dish pie tin, ease in, trim to 1/2″ overh; Mix pumpkin milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour into crust.; Bake 15 minutes. Reduce oven temperature to 350°F. if desired.; Note: almost all pumpkin pie requires a pie shield take aluminum foil, press it along the edge of the pie pan to imprint the foil. Cut; If the crust starts to get brown before the pie is carefully place the tin foil shield over the top of the crust and continue to cook; 1 tube of refrigerated pie dough or 1 frozen unbaked 9-inch; 1 can (15 ounces) pumpkin; 1 can (14 ounces) sweetened condensed milk; 2 eggs; 1 tablespoon Pumpkin Pie Spice

Find the most delicious recipes here

INGREDIENTS

Preheat oven to 425°F. Place pie crust on large fo ; open, roll a bit larger than your 9″ deep dish pie tin, ease in, trim to 1/2″ overhang. Tuck the excess in and crimp. Place in freezer while mixing pie.)
Mix pumpkin ; milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour into crust.
Bake 15 minutes. Reduce oven temperature to 350°F. ; if desired.
Note: almost all pumpkin pie requires a pie shield ; take aluminum foil, press it along the edge of the pie pan to imprint the foil. Cut with scissors about an inch along each side of the indentation so you end up with a round of aluminum foil about 2 inches wide.
If the crust starts to get brown before the pie is ; carefully place the tin foil shield over the top of the crust and continue to cook until pie tests done.
1 tube of refrigerated pie dough or 1 frozen unbaked ; 9-inch
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tablespoon Pumpkin Pie Spice

INSTRUCTIONS

Preheat oven to 425°F. Place pie crust on large foil-lined baking sheet. (If using premade pie in a roll, open, roll a bit larger than your 9? deep dish pie tin, ease in, trim to 1/2? overhang. Tuck the excess in and crimp. Place in freezer while mixing pie.)

Mix pumpkin, milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

Note: almost all pumpkin pie requires a pie shield. Before you bake, take aluminum foil, press it along the edge of the pie pan to imprint the foil. Cut with scissors about an inch along each side of the indentation so you end up with a round of aluminum foil about 2 inches wide.

If the crust starts to get brown before the pie is done, carefully place the tin foil shield over the top of the crust and continue to cook until pie tests done.

NOTES

Alert editor

mccormick’s signature pumpkin pie

Preheat oven to 425°F. Place pie crust on large fo open, roll a bit larger than your 9″ deep dish pie tin, ease in, trim to 1/2″ overhang. Tuck the excess in and crimp. Place in freezer while mixing pie.)
 Mix pumpkin milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour into crust.
 Bake 15 minutes. Reduce oven temperature to 350°F. if desired.
 Note: almost all pumpkin pie requires a pie shield take aluminum foil, press it along the edge of the pie pan to imprint the foil. Cut with scissors about an inch along each side of the indentation so you end up with a round of aluminum foil about 2 inches wide.
 If the crust starts to get brown before the pie is carefully place the tin foil shield over the top of the crust and continue to cook until pie tests done.
1 tube of refrigerated pie dough or 1 frozen unbaked 9-inch
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tablespoon Pumpkin Pie Spice

Mix pumpkin, milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour into crust.

If the crust starts to get brown before the pie is done, carefully place the tin foil shield over the top of the crust and continue to cook until pie tests done.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (248g)
Recipe Makes: 1

Calories: 107
Calories from Fat: 22 (21%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 1.5g	8 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.1g
Cholesterol 9.8mg		3 %
Sodium 258.6mg		9 %
Potassium 386.9mg		10 %
Total Carbohydrate 13.5g		4 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 13.1g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 107

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe