Michelle Jones, Frugal Mom of 4, Founder and Editor of BetterBudgeting
Michelle Jones, Founder
of BetterBudgeting

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 Frugal Recipes 

Michelle's Meals on a Budget
(featured column)

Pumpkin Pie
by Michelle Jones, editor of BetterBudgeting.com

There are two traditional types of pumpkin pie. One version is made with evaporated milk and is generally a bit spicier, the other is made with condensed milk and is sometimes referred to as a "custard style" pie.  

Years ago, the frozen Mrs. Smith's pies you find at the grocery store were only available in the traditional custard style. When I was a young child one of my grandmother's made the spicier evaporated milk pies during the holidays and my other grandmother made the creamier condensed milk pies... I always loved the later more so that is what I make. It's just a personal taste I suppose, but I know I must love pumpkin because I've really never met a pumpkin pie I couldn't eat, no matter how it is made! ;o)  

Today, there many new and interesting ways to make pumpkin pies including adding cream cheese layers and drizzling caramel and pecan toppings on them.  I have tried a few of these but they are often too sweet.   I have made my pumpkin pies with fresh pumpkin, canned pumpkin, and canned fresh pumpkin that I canned myself.  This is the recipe that I use.  

If you usually buy your pies at the grocery store why not take a little extra time and make your own this year, you'll save a little extra money and you know homemade pies TASTE better too.  Enjoy!


1 unbaked pie crust (deep dish, if you are getting store bought)
2 c. fresh pumpkin purée (or canned pumpkin)
1 14-ounce can sweetened condensed milk
2 large eggs
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
(If you like the spicier pies, add 1/2 tsp. cloves, I do not use them.)


Combine filling ingredients with mixer and pour into pastry shell.  Place a folded piece of foil around the crust to prevent over-baking.  Bake for 15 minutes at 425 degrees then reduce heat to 350 degrees and continue to bake for 35-40 minutes longer (or until knife inserted 1-inch from the edge comes out clean and not gooey).  

Remove pie from oven and cool on wire rack for about an hour or so.  Serve pie slices with a dollop of whipped cream.  Refrigerate leftovers; if there are any!


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