Del Monte Pumpkin Pie

Del Monte Pumpkin Pie

A vintage recipe from Del Monte for Pumpkin Pie; make this classic Pumpkin Pie by filling an unbaked pie shell with high fluted ruffles with a mixture of slightly beaten eggs, Del Monte Pumpkin, brown sugar, granulated sugar, salt, cinnamon, ginger, nutmeg, cloves, and evaporated milk. Bake in a hot oven for 15 minutes, then reduce temperature to moderate and bake for 25 to 35 minutes longer.
A vintage recipe from Del Monte for Pumpkin Pie and Pumpkin Muffins


1 unbaked pastry shell, with high fluted edges

2 eggs, slightly beaten
1 1/2 cups Del Monte Pumpkin
1/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 cups evaporated milk


Make an unbaked 9-inch pastry shell with high fluted edge. Chill well. Mix 2 eggs, slightly beaten, with 1 1/2 cups Del Monte Pumpkin. Combine 1/4 cup brown sugar (firmly packed), 1/2 cup granulated sugar, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon each of nutmeg and cloves. Blend into pumpkin mixture. Stir in 1 1/2 cups evaporated milk. Pour into chilled unbaked pastry shell; bake in a hot oven (425-degrees) 15 minutes. Reduce heat to moderate (350-degrees) and bake 25 to 35 minutes more or until a knife inserted in custard 2 inches from the edge comes out clean.

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