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

Cook Time 55

Total Time 1 15

Servings servings

Calories 186kcal

Author Jesseca

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

Set your oven to 425°F so it’s hot and ready when your filling is mixed.
In a medium bowl, whisk together the sugar, cinnamon, ginger, cloves, and salt until well blended. This ensures the spices are evenly distributed.
Crack in the eggs, one at a time, whisking until smooth. Stir in the pumpkin puree until fully combined.
Gradually whisk in the evaporated milk. The mixture will look creamy and slightly thin, which is perfect for baking into a custard-like filling.
Pour the pumpkin mixture into your prepared pie shell. Place it carefully in the oven.
Bake at 425°F for 15 minutes. Without opening the oven, reduce the temperature to 350°F and continue baking for 40–50 minutes, or until a knife inserted near the center comes out mostly clean.
Remove the pie from the oven and let it cool completely on a wire rack—this helps the filling set. Slice and serve with whipped cream, if desired.

Notes

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

Nutrition