Del Monte Pumpkin Pie

Del Monte Pumpkin Pie

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.
Print Recipe


  • 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.

Kitchen Helper 2

Pie Plate 1
Pastry Blender
Pastry Sheet
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Del Monte, Pumpkin, Pumpkin Pie

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