For Thanksgiving, Christmas, a crisp, autumn day, or just because you love the fragrance of pumpkin baked with traditional spices, everyone should have this classic pumpkin pie recipe and bake it often.
I always wonder why companies change tried-and-true recipes that they've printed on their label for years. I can understand updating ingredients to improve the nutrition of the recipe, but changing the method alone has always puzzled me. At one point that happened with Libby's pumpkin pie. This is the classic pumpkin pie recipe as I copied it off the pumpkin can label years ago. This method is the simplest and still makes the pumpkin pie that my husband and my kids love best.
Chances are, this is the pie you grew up eating. And loving.
Classic Pumpkin Pie Recipe
2 eggs, slightly beaten
16 oz. can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
12 ounce can evaporated milk
Combine ingredients in order given.
For two 9" frozen pie shells: Bake at 375 degrees for 45-50 minutes on pre-heated cookie sheet.
For one 9" homemade pie shell: Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake 45 minutes longer.
Pie is done when table knife inserted off-center in the pie comes out clean.
- I know that cans don't hold as much food as they used to, so if the can of pumpkin that you buy contains a bit less than 16 ounces, that's fine. These proportions still bake up perfectly.
- I use a 10-inch glass pie pan when I bake this and the timing is perfect. If you use a stainless steel pie pan, check the pie at 40 minutes instead of 45. It could take up to 50 minutes. Trust your nose and the knife test.
- I use the Pillsbury refrigerated crusts, the kind you unroll at room temperature. Substitute your own homemade crust if you prefer.
Thank you for sharing this recipe with your friends and family!