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Pumpkin Pie Recipe

This classic Pumpkin Pie Recipe comes straight off the back of the Libby's can and a classic Thanksgiving dessert! Easy to make with the perfect smooth filling. Serve it with whipped cream for the perfect pie recipe.
Course Desserts
Cuisine American
Keyword fall, Halloween, pie, pie crust, pumpkin, Pumpkin Pie, Thanksgiving, whipped cream
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 186kcal
Author Jesseca

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • 1. Preheat the oven to 425 degrees.
  • 2. Whisk together the sugar, cinnamon, salt, ginger, and cloves.
  • 3. Slowly stir in the eggs and pumpkin.
  • 4. Add the evaporated milk and mix until full combined.
  • 5. Pour into your pie shell and bake for 15 minutes.
  • 6. Reduce the heat to 350 and continue to bake for 45 additional minutes. Cool and serve with whipped cream.

Notes

This pie can be made one day in advance and stored covered with plastic wrap.

Nutrition

Serving: 10people | Calories: 186kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 188mg | Fiber: 2g | Sugar: 22g