Pumpkin Pie is my favorite. It’s a classic! It is a staple in most homes on Thanksgiving and also on Christmas. Why do we only get to eat this pie once or twice a year?! It really is a shame.
Since I wouldn’t be with my family on Thanksgiving, we decided to do a “fake Thanksgiving” on my birthday instead (just a few days prior). Mom asked if I wanted a birthday cake or pumpkin pie. Is that even a question?? Pumpkin Pie always wins.
Did you know the Pumpkin Pie recipe on the back of Libby’s canned pumpkin has been there since 1950? You just don’t mess with a classic recipe. Though if you are interested in a little variation in your next Pumpkin Pie, let me recommend this Black Bottom Pumpkin Pie…
What I love about this recipe is how quick and easy it is, which is perfect during this busy holiday season. Hopefully you made my Quick and Easy Pie Crust when I told you to, and you’ll already have homemade pie dough in the freezer just begging to be used.
You’ve only got a few more weeks to enjoy Pumpkin Pie! Make sure you don’t miss out on this classic.
Traditional Pumpkin Pie (recipe adapted from Libby’s)
- 1/2 c white sugar
- 1/4 c brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice or cloves
- 1/4 tsp salt
- 2 eggs
- 1 15 oz can of canned pumpkin
- 1 12 oz can evaporated milk
- unbaked pie crust, pre made or homemade
- In a large mixing bowl, whisk together sugars, spices and salt.
- Next, beat in eggs and pumpkin. Gradually stir in evaporated milk, mixing until fully combined.
- Pour mixture into pie shell.
- Bake at 425 for 15 minutes, then reduce temperature to 350 and continue to bake another 45-50 minutes, or until knife inserted in middle comes out clean.
*NOTE* if you notice that your pie crust seems to be browning faster than the middle is cooking, cover it with a pie crust shield. Even more simple, use foil as a shield to keep the edges from browning too much