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Pumpkin Pie

November 28, 2010

“Happy Thanksgiving”

 “Fruit Basket”

(“Circa 1920” Polychromed Bronze-Clad / Hirsch)

[Courtesy of]

This is the simple, old school family favorite.  I do make many variations but for Thanksgiving this is the first choice for most of us.  Every year I try a couple different pumpkin pie recipes but always come back for the traditional, as it seems most people are yearning for familiar tastes.  And I must admit that when you have so many other dishes roasting, baking, sauteing and warming the word simple is a very “welcome” no brainer treat.  I always serve mine with vanilla ice cream as a garnish, but if you prefer a nice plain or flavored whipped cream is great or a pecan sauce is delicious as well.

 Pumpkin Pie


  • 3/4 C. Sugar
  • 1/2 t. salt
  • 1 tsp. Ground Cinnamon *
  • 1/2 t. Ground Ginger *
  • 1/4 t. Ground Cloves *
  • 2 Large Eggs
  • 1 Can Libby’s Pure Pumpkin (15 oz.)
  • 1 Can Carnation Evaporated Milk (12 oz.)
  • 1 Unbaked 9″ Pie Shell (4 C. Deep Dish)  (Pillsbury or Bake your own)

* Listed above is the “traditional” recipe, however I do “add more cinnamon, ginger and cloves”.  ( Approximately 1/2  the amount more)


  1. Preheat oven to 425 degrees
  2. Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
  3. Beat eggs in a large bowl
  4. Stir in the pumpkin and sugar and spice mixture
  5. Gradually stir in the evaporated milk
  6. Bake at preheated oven (425 degrees) for 15 minutes
  7. Reduce oven temperature to 350 degrees and continue to bake for 40-50 minutes  (insert knife near center and comes out clean)
  8. When done, remove from  oven and cool on a wire rack for 2 hours (Serve immediately or refrigerate) **
  9. Serve with ice cream, whipped cream or a nut sauce

** Make this the last thing you make if possible.  Just cooled will bring you the greatest texture and flavor

(Serves 6-8)

* Adapted from Libby’s Baking Site


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