Pumpkin Pie Recipe

Name: Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups granulated sugar; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon allspice; 4 large eggs; 1 can 29-oz Libby's 100% Pure Pumpkin; 2 cans 12 oz evaporated milk (can use sweetened condensed milk and halve or third the sugar); 1 teaspoon vanilla extract; 2 pie crusts

Servings: persons

1 1/2 cups granulated sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
4 large eggs
1 can 29-oz Libby's 100% Pure Pumpkin
2 cans 12 oz evaporated milk (can use sweetened condensed milk and halve or third the sugar)
1 teaspoon vanilla extract
2 pie crusts

1
Mix sugar, salt, cinnamon, ginger, cloves, allspice in a small bowl
2
Beat eggs in large bowl
3
Add pumpkin to eggs, mix
4
Add spice mixture to liquids, mix
5
Slowly add evaporated milk, mix
6
Pour into pie shells
7
Cover crusts with aluminum foil or pie rings
8
Bake in preheated oven at 425 F for 15 minutes
9
Lower temperature to 350 F and bake for 40-50 minutes until knife inserted in center comes out clean
10
Cool on wire racks before refrigerating

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups granulated sugar, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and more.

Yes, Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie

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