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Recipe: Pumpkin Pie

Chef Mark Valentine has adapted a recipe from McCormick seasoning for a delicious pumpkin pie this holiday season. Garnishing with whipped cream adds a festive and tasty touch. Note that uneaten pie (if there is any) can be stored covered in the refrigerator for several days.

Pumpkin Pie


  • 9-inch pie crust
  • 2 eggs
  • 1/2 cup firmly packed brown sugar
  • 2 tsp pumpkin pie spice
  • 1 tbs flour
  • 1/2 tsp salt
  • 1 can (15 oz) pumpkin
  • 1 tsp vanilla
  • 1 can (12 oz) evaporated milk


  1. Preheat oven to 425°F.
  2. In a medium bowl, beat eggs well.
  3. Add sugar, pie spice, flour, and salt and mix until smooth.
  4. Stir in pumpkin, vanilla, and evaporated milk, mixing well. Pour into pie crust.
  5. Bake 15 minutes, then reduce oven temperature to 350° and bake 40 additional minutes or until knife inserted into center comes out clean.