Cinnamon Pumpkin Pie

Cinnamon Pumpkin Pie
Prep Time
10 min
Cook Time
55 min
6 servings
Recipe by: Taste of Home Magazine

This pumpkin pie brings the taste of fall right to your dining room table.

Make This Recipe


  • 2 Eggland’s Best Eggs (large), lightly beaten
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoons salt
  • 1/2 teaspoons ground cinnamon
  • 1 can (15 oz.) solid-pack pumpkin
  • 1 cup milk
  • 1 unbaked pastry shell (9 inches)


Preheat oven to 400° F.

In a small bowl, combine the sugar, cornstarch, salt and cinnamon.

In a large bowl, combine the eggs, pumpkin and sugar mixture. Gradually stir in milk.

Combine both mixtures and pour into pastry shell.

Bake at 400° F for 10 minutes. Reduce heat to 350° and bake for 45-50 minutes longer or until a knife inserted near the center comes out clean.

Cool on a wire rack.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 serving
Calories 333
Fat 11 g
Saturated Fat 4 g
Cholesterol 64 mg
Sodium 413 mg
Carbohydrates 55 g
Dietary Fiber 1 g
Protein 6 g