Pumpkin Pie Recipe from Scratch

The best pumpkin pie recipe with my secret ingredient to having your pie get rave reviews this Thanksgiving and the entire holiday season!

Pumpkin Pie Recipe

What is your favorite pie for Thanksgiving?  For me the answer would be pumpkin pie.  Ever since I was a little girl I have loved pumpkin pie. BUT not every piece of pumpkin pie is the same.  I think it’s all in what kind of pumpkin you use.

I will admit that this pumpkin pie recipe is not entirely from scratch.  It’s delicious and the best I’ve ever tasted. This is the recipe my mother has been making for years and this is the same recipe I follow for the best ever Pumpkin Pie Recipe.

Secret for the Best Pumpkin Pie Recipe

Today I’m going to share with you the secret ingredient to having your Pumpkin Pie get rave reviews this Thanksgiving.The recipe is from the back of the Libby’s pumpkin pie filling in a can, only you don’t add the spices that are listed in the directions. Instead, add 2 to 3 teaspoons of Pumpkin Pie Spice.  Sometimes I add a whole tablespoon.  Your pie will taste amazing.  Trust me.

 Tips for Making Delicious Pies

Here’s another GREAT TIP…make your pie crust shells in aluminum pie plates…especially if you’re expecting a crowd for Thanksgiving. Using aluminum pie plates makes for easy clean up and you can make the pie shells NOW to freeze for Thanksgiving!

Print

Pumpkin Pie

Prep Time

15 mins

Cook Time

55 mins

Total Time

1 hr 10 mins

 

The best pumpkin pie recipe with my secret ingredient to having your pumpkin pie get rave reviews this Thanksgiving.

Course: Dessert

Cuisine: American

Keyword: Pumpkin, Pie Crust

Ingredients

• 1 unbaked pie crust/shell
• 3/4 cup white sugar
• 2 eggs
• 1 15 ounce can Libby's 100% Pure Pumpkin
• 1 12 ounce can evaporated milk
• 2 to 3 tsp of Pumpkin Pie Spice

Instructions

1. Beat eggs in a large bowl with an electric mixer.
2. Stir in the pumpkin, sugar and Pumpkin Pie Spice.
3. Gradually add in the evaporated milk.
4. Pour into pie shell.
5. Bake for 15 minutes in a preheated 425 degree oven.
6. Reduce oven temperature to 350 and continue to bake for 40 minutes or until a knife inserted into the center of the pie comes out clean.
7. Transfer pie to a wire rack to cool before serving.

Recipe Notes

Beat eggs in a large bowl with an electric mixer. Stir in the pumpkin, sugar and Pumpkin Pie Spice. Gradually add in the evaporated milk. Pour into pie shell. Bake for 15 minutes in a preheated 425 degree oven. Reduce oven temperature to 350 and continue to bake for 40 minutes or until a knife inserted into the center of the pie comes out clean. Transfer pie to a wire rack to cool before serving.

This is the same recipe I used to make my Pumpkin Pie Treats…

If you’ve struggled with making your own pie crusts in the past, check out my post on Pie Crust Basics…