Thanksgiving Series: Pumpkin Pie

Photo Source: Google

Photo Source: Google

This is the pumpkin pie recipe that I use every single year! I absolutely love the Libby’s Famous Pumpkin Pie recipe.

You don’t have to use the Libby’s brand of pumpkin but it sure is my favorite to use!


3/4 Cup granulated sugar

1 TSP cinnamon

1/2 TSP Salt

1/4 TSP ground cloves

2 eggs

1 (15 oz) can 100% pumpkin

1 (12oz) Can evaporated milk

1 9 inch pie shell (You can make your own or buy pre-made, I have seen a few different brands of GF pre made pie shells in the freezer department of our local grocery store).


Preheat oven to 425*(F)

In a small bowl combine; sugar, cinnamon, salt, cloves, set aside.

In a large mixing bowl beat eggs, add pumpkin and stir in sugar and spice mix. Slowly add the evaporated milk until well combined.

Pour into your pie shell.

Bake at 425* for 15 minutes and lower the temperature to 350*(F) for 40-50 minutes. Until you insert a knife until the middle and it comes out clean.

Cool on a wire rack for 2 hours, serve immediately or refrigerate!

Top with Whipped Cream!

YUM. This recipe never fails me! I love it!



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