This classic Pumpkin Pie Recipe comes straight off the back of the Libby’s can and is still one of my favorites!
This is THE pie of Thanksgiving for us. My Grandma used this recipe and whipped up not one but THREE pumpkin pies for our gatherings and it’s slowly become one we can’t live without. I specifically remember her making one special pie for my picky little sister who despised the “crust.” Funny enough that was always the one that seemed to be eaten the quickest with everyone reaching for a spoonful.
Of course, pumpkin pie isn’t complete without a huge dollop of of whipped cream or cool whip. And when I say huge I mean probably double the amount of pie. Am I the only person that does this?? Ooooooh OR ice cream. WHY have I never tried ice cream??
Regardless of how you eat it you’re sure to love this simple and delicious treat.
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) Pumpkin Puree (not pumpkin pie filling)
- 1 can (12 fl. oz.) Evaporated Milk
- 1 slightly baked 9-inch pie shell
- Whipped cream (optional)
- Preheat your oven to 425 degrees.
- Whisk together the sugar, cinnamon, salt, ginger, and cloves. Slowly stir in the eggs and pumpkin. Add the evaporated milk and mix until full combined.
- Pour into your pie shell and bake for 15 minutes. Reduce the heat to 350 and continue to bake for 45 additional minutes. Cool and serve with whipped cream.
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