Menu Enter a recipe name, ingredient, keyword...

Pumpkin Pie


Libby's pumpkin pie with double the nutmeg replacing cloves.

Google Ads
Rate this recipe 4.5/5 (15 Votes)


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1 can (15 oz.) Pumpkin
  • 1 can (12 fl. oz.) Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)


Preparation time 15mins
Cooking time 190mins
Adapted from


Step 1

Preheat oven to 425
1. MIX sugar, cinnamon, salt, ginger and nutmeg in small bowl.

2. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

3. POUR into pie shell.

4. BAKE in preheated 425°F. oven for 15 minutes.

5. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Cooks Note: 1-3/4 teaspoons pumpkin spice may be substituted for the
cinnamon, ginger and cloves; however, the taste will be slightly different.
Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells.
Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to
350°F.; bake for 20 to 30 minutes or until pies test done.

You'll also love

Review this recipe

Glazed Mini Pumpkin Muffins Triple Chocolate Pumpkin Cake