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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
  • 1/3 Cup brown sugar
  • 1/3 Cup granulated sugar
  • 3/4 tsp. CHINA CINNAMON
  • 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°. In a mixing bowl combine the pumpkin, brown sugar, granulated sugar, CINNAMON, GINGER, salt, VANILLA, eggs, and milk. Mix until well blended. Pour into the unbaked pie shell. Bake at 350° 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.

Prep. time: 5 minutes for the pie, 10 minutes for the crust
Baking time: 65 minutes
Serves: 8

No Roll Pie Crust

This is truly the easiest pie crust you will ever make. Mix it right in the pie plate, no bowl and no rolling! It is very flaky and you can use this whenever you are making a single crust pie.

  • 1 1/2 Cups all-purpose flour
  • 1 tsp. 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 well blended and pat into the pan. Push the pastry up the sides and form a nice edge with your thumb and finger. Prick the crust with a fork to prevent bubbling of the pastry during baking.

China Tung Hing Cinnamon Ground 1.7 oz. 1/2 cup jar
Single Strength Vanilla 4 oz. Bottle
Powdered China #1 Ginger .9 oz. 1/4 cup jar

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