My neighborhood Walmart has bakery pies priced only $2.50 apiece this week. That makes a home-baked version using kid-friendly canned ingredients about the same, provided you use generic ingredients. The 69-cent pumpkin at Aldi made my total cost less than I expected.
Ingredients from Aldi:
can of pumpkin $.69
evaporated milk $.69
2 eggs .25
frozen pie crust .60
sugar plus spices .25 (?)
or about $2.50 for each pie, plus electricity and cleanup. (This cost would be almost doubled if using Libby pumpkin, Carnation milk and Pillsbury pie crust.)
Amy Dacyzyn's The Tightwad Gazette includes an in-depth study of pumpkin pies. She freezes cooked pumpkin for all kinds of uses, including pre-made mini pumpkin pies for lunchboxes. True tightwads will look there first.
Of course, I could have easily make our two pies cheaper by: