Pumpkin Pie

Pumpkin Pie is just one of those holiday staples I can't even consider going without; I love it so much I could really eat it year round.  I made 2 pies last year, crust and all, diving into a Homemade Pie Crust recipe just as I was getting into cooking. This time around I opted for a store bought pie crust because I simply couldn't find the time I had last year. Of course, last year I was not on Thanksgiving turkey duty, so I spent my time focused on desserts.

I ended up baking the pie in the morning on Thanksgiving, and followed the Libby's standard recipe from the can of pumpkin, and added in some nutmeg and vanilla, then of course made my typical brown sugar swap for some of it.  Brown sugar for life!

To get started, I laid the pie crust dough over a glass pie dish, then pressed it into the pan.

I mixed the sugar, cinnamon, salt, ginger, cloves, and nutmeg in a small bowl. In a separate bowl, I beat the eggs, then stirred in the pumpkin puree and vanilla until smooth.

I poured the pie filling into the crust and popped it in the oven.

After baking for 15 minutes at 425 degrees, then another 50 minutes at 350, the filling was cooked perfectly and the crust had browned slightly.  It smelled AMAZING.

Pie perfection!  Of course this was dessert heaven and the perfect finish after pigging out on all the turkey day delights my family had put together.  I made some Homemade Whipped Cream to go along with it and I'll never turn back to a store bought pie.  Now I need to make another one for Christmas...

Pumpkin Pie Recipe


1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 large eggs
1 can pumpkin purée (15 ounces)
1/2 teaspoon vanilla extract
1 can evaporated milk (12 ounces)
1 unbaked pie crust


Heat oven to 425 degrees F. In a small bowl, mix sugar, cinnamon, salt, ginger, cloves, and nutmeg. Beat eggs in a large bowl, then stir in pumpkin puree and vanilla. Gradually stir in evaporated mill and pour into crust. Bake for 15 minutes, then lower heat to 350 degrees F and continue baking 40-50 minutes, until toothpick inserted in the center comes out clean. Allow pie to fully cool then keep in the fridge.

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