Pumpkin Pie Recipe

Pumpkin pie
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.
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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:
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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.
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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.


5 Responses to “Pumpkin Pie Recipe”

  1. Katie — November 2, 2009 @ 3:43 pm

    Oh my goodness, yay! This looks awesome, thanks for posting it.

  2. Tokyo Terrace — November 2, 2009 @ 4:48 pm

    This looks delicious! I love pumpkin pie and this looks like it has the perfect consistency. Gorgeous!

  3. Febry — May 23, 2010 @ 6:04 am

    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!!!

  4. Megan — November 14, 2010 @ 11:19 pm

    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?

  5. Cathy — November 19, 2012 @ 7:16 pm

    This is the recipe that is on the back of the Libby’s 100% pumpkin can!

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