Pumpkin Pie

Hello! I have had a request for my Pumpkin Pie recipe and you know what I always think why mess with tradition?? I literally use the Famous Libby’s recipe on the pumpkin can! So why fix it, if it ain’t broke?
My secret?? I add 1 tsp. Vanilla extract and a whole lotta LOVE!

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. 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 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. .


  1. Lindsay
    November 18, 2010 / 10:26 pm

    sounds yummy…i know my hubby would enjoy it. he is such a huge fan of pumpkin pie

  2. Crystal Clear As Mud
    November 19, 2010 / 5:36 pm

    My mom and aunt both always say that those recipes on the back of cans and boxes are there for a reason! I always use them too! Because they're tried and true! 🙂

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