Traditional Pumpkin Pie

Traditional Pumpkin Pie

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.

Traditional Pumpkin Pie | longdistancebaking.com

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.

Easy Make Ahead Pie Crust | longdistancebaking.com

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.

Traditional Pumpkin Pie | longdistancebaking.com

You’ve only got a few more weeks to enjoy Pumpkin Pie! Make sure you don’t miss out on this classic.

~Stephanie

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
  1. In a large mixing bowl, whisk together sugars, spices and salt.
  2. Next, beat in eggs and pumpkin. Gradually stir in evaporated milk, mixing until fully combined.
  3. Pour mixture into pie shell.
  4. 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



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