Libby's Pumpkin Pie
A classic and easy pumpkin pie recipe that guarantees a deliciously creamy texture and autumnal flavors with every slice.
Ingredients
Main Ingredients
- 1 can pumpkin puree Use pure pumpkin, not pie filling.
- 2 large eggs Use room temperature for better blending.
- 1 can evaporated milk Make sure it's whole evaporated milk, not sweetened condensed.
- ¾ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 pinch salt Enhances flavors.
- 1 pie crust premade or homemade Store-bought is acceptable for convenience.
Instructions
Preparation
- Preheat the oven to 425°F.
- In a large bowl, crack the two eggs and whisk them together.
- Add the pumpkin puree and sugar, and mix well.
- Stir in the spices: cinnamon, ginger, and cloves.
- Slowly pour in the evaporated milk and mix until just blended.
- Pour the mixture into a pie shell and place it on a baking sheet.
Baking
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F and continue baking for 40 to 50 more minutes.
- The pie is done when a knife comes out cleanish near the center.
- If the crust is browning too much, cover the edges with foil.
- Let the pie cool for at least 2 hours before slicing.
Notes
For perfect results, avoid overmixing and opening the oven door too often during baking. A pie shield can help protect the crust from over-browning.