Nothing says fall and holiday tradition quite like a classic Pumpkin Pie Recipe, and this Lake Shore Solid Pack version delivers all the nostalgia of homemade pie with a perfectly smooth, spiced custard. Simple enough for home bakers of any skill level, this recipe brings together wholesome ingredients, a tender crust, and warm spices to create a dessert that’s a centerpiece for Thanksgiving, Christmas, or any festive occasion. From the creamy pumpkin filling to the golden pastry, every slice is a comforting taste of seasonal tradition.
Table of Contents
Why You’ll Love This Pumpkin Pie Recipe
This Lake Shore pumpkin pie is beloved because it’s straightforward, reliable, and packed with flavor. Its filling is rich yet light, with a smooth texture that’s achieved by blending eggs, milk, and solid pack pumpkin with sugar and warming spices. Unlike fussy recipes that require multiple steps or complicated techniques, this recipe follows a “mix, pour, bake” approach that ensures consistent results every time.
Key reasons you’ll love it:
- Classic, nostalgic flavor with authentic pumpkin pie spices.
- Smooth, creamy custard filling that holds perfectly when sliced.
- Easy to prepare with pantry staples and minimal prep time.
- Works in two 9-inch pie crusts for sharing or gifting.
- A reliable recipe that never fails for holidays and celebrations.
Ingredients for Pumpkin Pie Recipe
Filling
- 4 eggs, beaten
- 29 oz Lake Shore solid pack pumpkin
- 1½ cups sugar
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 2 cups milk
Crust
- Two 9-inch pie crusts (store-bought or homemade)
Pumpkin Pie Recipe: A Wonderful Lake Shore Classic
- Total Time: 60 minutes
- Yield: 2 pies
Description
A classic Lake Shore pumpkin pie made with smooth spiced custard, a tender crust, and nostalgic holiday flavor—the perfect mix, pour, and bake recipe for any festive gathering.
Ingredients
- 4 eggs, beaten
- 29 oz Lake Shore solid pack pumpkin
- 1½ cups sugar
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp allspice
- 2 cups milk
- Two 9-inch pie crusts
Instructions
- Preheat oven to 400°F. Beat eggs in a large bowl, then add pumpkin, sugar, salt, cinnamon, ginger, and allspice. Mix until smooth, then gradually add milk.
- Line two 9-inch pie pans with crusts and trim edges. Crimp if desired.
- Pour pumpkin filling evenly into crusts. Bake for about 45 minutes or until a knife inserted near the center comes out clean.
- Cool completely on a wire rack. Serve plain, chilled, or topped with whipped cream or spices.
Notes
Avoid overbaking to prevent cracks. Chill before slicing for the cleanest cuts.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredient Notes (Substitutions & Healthy Swaps)
- Milk: For a dairy-free version, use oat, almond, or canned coconut milk. For lower fat, choose 1% or skim milk.
- Crust: Gluten-free crusts are available for dietary needs. A graham cracker crust also works for a sweeter twist.
- Sugar: Light or dark brown sugar can replace granulated sugar for deeper flavor. Alternatively, coconut sugar is a healthier option.
- Spices: Adjust cinnamon, ginger, and allspice to taste. Nutmeg or cloves can be added for a richer spice profile.
- Pumpkin: Lake Shore solid pack pumpkin is recommended, but homemade pumpkin puree works if you prefer fresh.
Step-by-Step Instructions
Step 1 – Prepare the Filling
Preheat your oven to 400°F (200°C). In a large mixing bowl, beat the eggs lightly. Add the Lake Shore pumpkin, sugar, salt, cinnamon, ginger, and allspice. Stir until smooth. Gradually add the milk, continuing to mix until the custard has an even, creamy consistency.
Step 2 – Prepare the Pie Crusts
Line two 9-inch pie pans with pastry. Press gently to fit the crust evenly along the bottom and sides. Trim any excess dough. If desired, crimp the edges for a decorative touch.
Step 3 – Fill and Bake
Pour the pumpkin mixture evenly into the prepared pie shells. Place in the preheated oven and bake for about 45 minutes, or until a knife inserted halfway between the center and edge comes out clean. The filling should be set but slightly jiggly in the center. Avoid overbaking to prevent cracking.
Step 4 – Cool and Serve
Allow pies to cool completely on a wire rack. Serve at room temperature or chilled. For an extra touch, top with whipped cream, a sprinkle of cinnamon, or toasted pecans. Slice carefully to reveal the smooth, custardy filling inside.
Pro Tips for Success
- Use a shallow pan: For even baking, shallow pie pans help the custard cook uniformly.
- Mix thoroughly but gently: Avoid over-beating the eggs; too much air can create bubbles or cracks.
- Check for doneness: Insert a knife into the filling; it should come out mostly clean, with a slight jiggle in the center.
- Prevent crust over-browning: If the edges brown too quickly, cover them with foil or a pie shield halfway through baking.
- Chill before slicing: Cooling ensures cleaner slices and a firmer texture.
- Serve with toppings: Whipped cream, caramel drizzle, or crushed gingersnaps enhance the classic flavor.
Flavor Variations
- Classic Brown Sugar Twist: Substitute half of the granulated sugar with dark brown sugar for a richer, caramel-like flavor.
- Ginger-Pumpkin Pie: Add ½ tsp ground cloves or extra ginger for a spicier kick.
- Maple Pumpkin Pie: Swap sugar with pure maple syrup for a warm, earthy sweetness.
- Coconut Cream Pumpkin Pie: Use coconut milk and a sprinkle of toasted coconut on top for a tropical twist.
- Mini Pumpkin Pies: Bake in muffin tins for single-serving pies perfect for parties or gift boxes.
Serving Suggestions
- Serve warm or at room temperature with a generous dollop of whipped cream.
- Pair with vanilla ice cream or caramel sauce for extra indulgence.
- Add a sprinkle of cinnamon or nutmeg before serving for aroma and visual appeal.
- Perfect for holiday dessert tables, brunches, or casual family dinners.
Storage and Freezing Instructions
- Refrigeration: Store baked pies in the fridge for up to 4 days, covered with foil or plastic wrap.
- Freezing: Pumpkin pies can be frozen for up to 2 months. Freeze after baking and cooling; wrap tightly in plastic and foil. Thaw overnight in the fridge.
- Make Ahead Tip: Mix the filling a day in advance and store in the fridge. Assemble and bake just before serving for freshest results.
Nutrition Facts (Per Serving, 1/8 pie slice)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 7 g |
| Carbs | 45 g |
| Fat | 13 g |
| Fiber | 3 g |
| Sodium | 220 mg |
FAQ About Pumpkin Pie Recipe
Can I use fresh pumpkin instead of solid pack?
Yes, roast and puree fresh pumpkin, then strain any excess water. Use approximately 2–3 cups of fresh puree to replace the 29 oz can. Cooking fresh pumpkin adds a slightly brighter flavor but maintains the custard consistency.
Why does my pumpkin pie crack?
Cracks can form if the oven is too hot or if the filling is over-mixed. Avoid overbaking and gently stir the filling to reduce air bubbles. Cooling gradually at room temperature helps prevent cracking.
Can I make this dairy-free?
Absolutely. Replace the milk with coconut, almond, or oat milk. Ensure any toppings like whipped cream are dairy-free as well.
How do I prevent a soggy bottom crust?
Blind bake the crust for 5–7 minutes before adding the filling, or brush lightly with egg wash to create a barrier. Avoid adding too much liquid at once.
Can I make this ahead of time for Thanksgiving?
Yes, you can prepare the filling a day ahead. Store the mixed filling in the fridge and bake fresh on the day of serving for optimal texture and flavor.
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Final Thoughts
This Lake Shore Solid Pack Pumpkin Pie Recipe is a timeless, dependable dessert that embodies the warmth and tradition of the holidays. Its creamy custard, balanced spice, and simple “mix, pour, bake” method make it perfect for bakers of all levels. Whether you’re hosting a holiday feast or simply craving a slice of nostalgic pumpkin pie, this recipe guarantees a crowd-pleasing, classic treat every time.
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