I love pumpkin pie. In fact, everyone in my family loves pumpkin pie. We have to make several pumpkin pies every holiday season because my dad, brother, son, and I will eat it for breakfast, lunch, dinner, and a snack. It’s just that good, y’all.
This recipe started off as Libby’s pumpkin pie recipe on the back of Libby’s Pumpkin Puree can. Over the years, it had evolved and turned into something with a little more flavor and is just perfect.
We usually double this recipe and it works just fine baking both pies at the same time.
Can I Make My Own Crust?
Absolutely you can! And I’m sure it will taste delicious – I just know my limitations around the holidays and I’m okay with shortcuts to help me get everything I need to do while staying sane.
Can I Use Canned Pumpkin Pie Mix Instead of Pumpkin Puree?
No.
Fool-Proof Pumpkin Pie
Ingredients
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 can 15 ounces pumpkin puree
- 1 can 12 fluid ounces evaporated milk,
- 1 unbaked 9-inch 4-cup volume deep-dish pie shell
Instructions
- Mix sugar, cinnamon, salt, and pumpkin pie spice in a large bowl.
- Add the eggs into large bowl and mix well.
- Stir in pumpkin mix.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in preheated 425° F oven for 15 minutes.
- Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Video
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