Friday, November 21, 2014

Pumpkin Pie Time!

Missy, here. Since next week is Thanksgiving, I thought I'd share my mom's pumpkin pie recipe that I shared with you last year. Sorry for the repeat, but I was traveling all last week and didn't get home until Tuesday. I haven't done any cooking to share with you since then! :)

Okay, I know by sharing my pumpkin pie recipe I'll be setting myself up for teasing by you who probably created your own recipe and may even grow your own pumpkin. :)  I'm admitting to you now, I use the recipe on the can of pumpkin and buy a refrigerated crust! :)

But why mess with something that never fails to please my family?

So, here we go...

Pre-heat oven to 425 degrees. Put your pie crust in the pie pan. I use the Pillsbury roll up crusts. They're the store-bought brand I've found that's closest to homemade.

Look! I made those ridges with my own fingers! So it's practically homemade!

Next, follow the directions on the can of Libby's pumpkin! This is from the Libby's site. :)


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
  • Whipped cream (optional)


MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. 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. 
Notes from Missy...
Don't over-bake. The pie may not look quite done but it will set up once you take it out.
Also, don't go too heavy on the cloves! I actually use about 1-1/2 or 2 teaspoons pumpkin pie spice in place of the 3 spices.
Don't mess up and use sweetened condensed milk by accident (yeah, experience talking).
Here are the photos from last Thanksgiving. Now I'm craving pie! Not much longer...


  1. I remember this from last year and I mostly remember being amazed at people who actually add ingredients. I always just bought the pumpkin PIE MIX in a can.
    I think I said last year I'd try your way... but I don't think I ever did. Hey, why fiddle with what works??

    1. Virginia, I've seen the pie mix but have never tried it. I should give it a go sometime! Do you just add eggs?

  2. I think Libby's recipe on the can is the best.... and then of course I tweak it, LOL! I add an extra egg (3 eggs/pie) and I use nutmeg in place of ginger.

    But that's it! I also use my deep dish pans from Walmart (they sell these at specialty shops, too, for about 3X the price) because the ratio of pumpkin to crust is higher. Missy, lots of folks use prepared pie shells. I refuse to make fun of you first, because I love you and second because the important things about Thanksgiving are...well... being thankful to God! We just love him so stinkin' much!

    I've covered a wall with paper and Casey put the East Coast and England on opposite sides so our Mayflower.... with all those brave souls, longing to pray as they wished... on board. Our little ones will mark the route with big waves! And while they probably didn't have pumpkin pie at that first Thanksgiving, we'll be talking squash, beans and corn, the staples of life. I love Thanksgiving! We haven't ruined it!!!!!

    1. Ruthy, what fun for the kids! And what a great way to teach them. :)

      You're right about the deep dish. I'm pretty sure that's what I use. These pies are always nearly overflowing if you don't.

  3. Yep. I really need to get some deep dish pans too. But I go to the Libby's recipe all the time! There is a reason that recipe is still on the can!

    Pecan or almond crust for me though!

    1. That's true, Julie! It's been on the can forever. :)

      I still haven't tried a nut crust but really should. I think it would be delicious, especially with pumpkin.

  4. I adore pumpkin pie but alas its season is over for us Canadians. Now it's all about mince pie. However, now that you've posted this recipe I suppose there's no reason why I can't extend the pumpkin pie season a bit since I can make my own. :-)

    I've never heard of the Pillsbury roll up pie crust. How cool is that? I'll have to check it out here. I wouldn't mind using it when I'm making pies for a pot luck or to give away. I always use spelt flour at home because of daughter's allergies and while we love it, I guess it has a 'heavier' taste to people who aren't used to it. More like whole wheat, I guess. So having that Pillsbury pie crust in the on hand would be just the thing when it's time to make a giveaway pie.

    1. Kav, they would be perfect for a quick pie to take to an event.

      Hey, I've never made a mince pie. If you make one, please take photos so you can share with us! I'll put it up on one of my Fridays. Let me know if you make it!

  5. Pumpkin pie is my number one pie. Although frankly I never met a pie I didn't like. I even like Chess pie.

    1. I love chess pie, too. What's not to love about sugar, butter and eggs?? :)