• Unbaked Pie Crust • Pumpkin Puree • Granulated Sugar • Brown Sugar • Eggs • Vanilla • Cornstarch • Cinnamon • Ginger • Salt • Cloves • Nutmeg • Allspice • Evaporated Milk
Preheat oven to 425F. Prepare the pie crust and line a 9-inch pie plate with it, crimping the edges. Set in the fridge while preparing the filling.
Add the pumpkin, sugars, eggs, and vanilla to a large bowl.
Whisk together.
Add cornstarch, cinnamon, ginger, salt, cloves, nutmeg, and allspice, whisking well to combine.
Stir in evaporated milk.
Make sure everything is combined.
Pour into a prepared, unbaked pie crust, and bake at 425 degrees F for 15 minutes.
Then reduce the heat to 350 degrees F and continue baking for 40-50 minutes until almost completely set and just barely wobbly in the center.
Remove the pie from the oven and let cool completely to finish setting up.
Slice and serve with sweetened whipped cream.
This recipe is similar to the one on the back of the Libby's can of pumpkin puree, with a few of my own special tweaks!
This recipe for Homemade Pumpkin Pie is a traditional addition to every Thanksgiving dessert table! This delicious pumpkin pie is perfectly spiced and prepared with fresh or canned pumpkin puree. Serve with a dollop of sweetened whipped cream!
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