Pumpkin Pie

For as much as I love exploring new flavor combinations and testing recipes to find the best possible version of a beloved food, one might assume my Thanksgiving pumpkin pie would be a toffee-butternut-pumpkin pie made from real pumpkins, or a pumpkin-blackberry pie with a cream cheese pie crust, or at the very least, the increasingly popular pumpkin pie cheesecake. But no. I must admit, my favorite pumpkin pie of all time is the recipe on the back of the Libby’s® pumpkin can. I grew up eating that pie, and it is one of the few things I do not feel a need to improve upon.

This is an easy recipe. I make my own pie crust, but you can also buy a pre-made one. One thing to note is that this IS a “deep dish” pie recipe, which means it will overflow a regular pie pan. My solution, when without a deep dish pie pan, is to make a small pie or two on the side, either in a tart pan or even a muffin tin. For best results, bake this the day before you need it, so it has plenty of time to cool; pumpkin pie is not a dessert good served warm. This recipe makes one pie, which in my house serves about two, but normally probably serves around eight.

Pumpkin Pie


3/4 C sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 ground cloves
2 large eggs
1 can (15 oz) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl oz) evaporated milk
1 unbaked pastry shell, deep dish (4-cup volume)


1. Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. Pour into pie shell.

3. Bake in preheated 425ºF oven for 15 minutes. Reduce temperature to 350ºF; bake 40-50 additional minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.

Unfortunately, I don’t have a photo of a whole pie, because this is how much pie we had already eaten by the time we got out the camera…

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