Pumpkin Pie Recipe
Looking to make your own Pumpkin pie for Thanksgiving this year? If so, you might want to consider giving this one a try. This is one of the best pumpkin pie recipes I have tried and it’s very easy to make. For this recipe we are using a pre-made pie crust or a box mix. I know this is cheating but it saves a lot of time. I prefer the Pillsbury pre-made pie crusts, all you need to do its press them into your pie dish. If you want you can substitute the cinnamon, ginger and cloves with 1 2/4 teaspoons pumpkin pie spice. The taste will be slightly different but still good. This is the perfect recipe for busy Holiday cooking; you can have this in the oven within 15 minutes. Serve with whipped cream. Enjoy.
Ingredients:
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
1 unbaked 9” deep pie crust (pre-made or box mix)
Cooking Instructions:
Step 1: Press pie crust into a lightly greased 9” pie dish. Pre-heat the oven to 425 degrees. In a small bowl mix together sugar, salt, cinnamon, ginger, and ground cloves.
Step 2: In a large bowl beat eggs. Stir in pumpkin puree and sugar/spice mixture. Gradually stir in evaporated milk until mixture is well combined and smooth. Pour mixture into pie shell.
Step 3: Bake for 15 minutes at 425 degrees. After 15 minutes reduce temperature to 350 degrees and bake for 40-50 minutes or until a knife inserted into the center comes out clean.
Step 4: Cool for 2 hours.
Oh my goodness, yay! This looks awesome, thanks for posting it.
This looks delicious! I love pumpkin pie and this looks like it has the perfect consistency. Gorgeous!
It is wonderfully delicious!! My husband LOVES pumpkin pie, and this is a winner!! Since we’re trying to eat low-fat stuff, I changed the sugar to light brown sugar, and evaporated milk to soya milk. Don’t know if it makes big difference in calories and fat but it tasted as delicious
thank you!!!
I made this pie tonight and it turned out really good. It reminded me of a spiced pumpkin pie. I really liked the consistency. If I substitute the other spices for pumpkin pie spice will it be less spicy?? You said it would taste different and I was just wondering in what way different?
This is the recipe that is on the back of the Libby’s 100% pumpkin can!