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Skillet Pumpkin Pie Recipe

  • Author: Shawn Williams
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6-8 servings 1x
  • Category: Dessert
  • Cuisine: American


My mother’s ‘famous’ recipe for skillet pumpkin pie, made in a cast iron skillet.


  • 1 can (15 ounces) 100% Pure Pumpkin (I use LIBBY’S)
  • 1 can (12 ounces) evaporated milk
  • 1 10 inch unbaked pie crust
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • Whipped cream (optional)


  1. Preheat oven to 425°F.
  2. Mix sugar, cinnamon, salt, ginger, and clove in a small bowl. Beat eggs in a large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk, mixing as you go. I like to use a rubber spatula.
  3. Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. You may need to fold down the top 1/2 inch. THis will also give you extra dough to work with. Pour in the pie mixture.
  4. Bake at 425° F for 15 minutes. Reduce temperature to 350°F nd bake for an additional 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Let cool on the stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.


This recipe can also be made in a standard pie dish as is.

Be sure to adequately thaw frozen crust before trying to unfold or roll out, otherwise, it will split, crack, break, you name it.


  • Serving Size: 1 piece
  • Calories: 282
  • Sugar: 24.9g
  • Sodium: 329mg
  • Fat: 12.2g
  • Saturated Fat: 4.2g
  • Carbohydrates: 38.1g
  • Fiber: 2.3g
  • Protein: 6.3g
  • Cholesterol: 59mg

Keywords: pumpkin pie recipe, skillet pumpkin pie


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