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Flavorful, beautiful pie that can be made a day ahead. If you like pumpkin pie, you'll love this easy pumpkin pie.

  • 1 - 9 inch unbaked pie shell
  • 1 - 15 oz. Can solid pack pumpkin (we used Libby brand)
  • 1/3 Cup brown sugar
  • 1/3 Cup granulated sugar
  • 3/4 tsp. POWDERED GINGER
  • 1/8 tsp. salt
  • 2 eggs, well beaten
  • 1/2 Cup milk


  • 1/4 Cup butter
  • 1/2 Cup brown sugar
  • 3/4 Cup coarsely chopped pecans

Preheat oven to 350 degrees. In a mixing bowl combine the pumpkin, brown sugar, granulated sugar, KORINTJE CINNAMON, POWDERED GINGER, salt, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake in preheated oven for 40 minutes. Meanwhile mix the topping ingredients until crumbly. Sprinkle the topping on the pie and bake an additional 25 minutes. Cool and refrigerate at least a few hours for easiest slicing.

Yield pie.
Prep time: 5 minutes for the pie, 10 minutes for the crust.
Baking Time:65 minutes

No Roll Pie Crust
  • 1 Cup flour
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 Cup oil (we used canola)
  • 3 TB milk

Put all ingredients into a 9-inch pie pan. Mix with a fork until blended. Pat into the bottom and up the sides of the pie pan. Make a nice edge on top by pinching with your thumb and finger.

Korintje Indonesia Cinnamon Ground 2.2 oz. 1/2 cup jar
Powdered China #1 Ginger .9 oz. 1/4 cup jar

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