Pumpkin Pie – Homemade pumpkin pie is the ultimate pie for the holidays. Super easy to make and full of delicious spices.
I grew up with having pretty much the same meal on Thanksgiving and Christmas. That meant the same Thanksgiving stuffing on both holidays. The same turkey made showed up at both meals. And the same pumpkin pie recipe was made for both days. One year I convinced my family to mix it up and we had Pumpkin Dream Cake on Thanksgiving.
My mom always took the Libby’s pumpkin pie and added a little kick. That is what I still make today. A few extra spices just give it so much extra flavor and make it delicious. And I have no probably having it for both holidays.
How to Make Pumpkin Pie
You can start with a homemade crust or a store bought crust, that is up to you. Do not bake the crust ahead of time, just press it into your pie plate. In a large mixing bowl you just whisk all of the ingredients together. It is the one dessert that my dad actually gets in the kitchen and helps with, it is that easy!
I follow the Libby’s Pumpkin Pie recipe as a guide and then just add extra spices (the recipe below is exactly how I make it). I want my pumpkin pie to have all sorts of those warm fall spices you know and love, not just be creamy and have pumpkin flavor. Then you just let it bake! The crust may start to brown before the pie is cooked, so I keep an eye on it and cover the crust with foil if necessary.
The big debate in my house is whether you have your pumpkin pie warm or cold. My dad and I like to microwave our slice of pie so it is warm. That way when you put the generous dollop of whipped cream on it starts to melt and is extra yummy.
I love using pumpkin in the fall. Pumpkin Pancakes are a great weekend breakfast! The really nice thing about this pumpkin pie recipe, is you can make it the day ahead of time. So when the holidays get busy, you can have dessert ready and waiting for you.
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- 1 (15oz) can Pumpkin Puree
- 3/4 cup sugar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground cloves
- 2 eggs
- 1 (12 oz) can evaporated milk
- 1 9 - inch pie crust, (unbaked)
- Preheat oven to 425 degrees. Place pie crust in a 9 inch pie plate.
- In a large bowl beat the eggs. Add pumpkin and mix until smooth. Stir in sugar, salt, cinnamon, ginger and cloves. Add evaporated milk and mix until well blended.
- Pour into pie crust.
- Bake for 15 minutes at 425. Reduce the oven to 350 and bake for 40-50 more minutes. Cover the crust with foil if it starts to get too dark. A knife inserted will come out clean when done.
- Remove from oven, and cool completely on wire rack.
Adapted from Libby
Amount Per ServingCalories 165 Total Fat 6g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 3g Cholesterol 38mg Sodium 207mg Carbohydrates 27g Net Carbohydrates 0g Fiber 1g Sugar 17g Sugar Alcohols 0g Protein 3g