Easy Pumpkin Pie Recipe

pumpkin pie with whipped cream on white plate with

This easy pumpkin pie recipe is a classic for Thanksgiving dinner. If you can't imagine the holidays without a slice of Libby's pumpkin pie, this recipe is fail proof!

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings:

Ingredients

2 eggs
1 teaspoon vanilla extract
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon Kosher salt
¼ teaspoon ground cloves
15 ounce can pure pumpkin (I use Libby's 100% pure pumpkin)
1 1/4 cups evaporated milk
1 unbaked pie crust
whipped cream for topping

Instructions

Prep crust. Preheat oven to 425°F. Roll out the pie dough on a floured surface to about 1/8 - 1/4" thick. Then carefully transfer to a pie pan. Make the crust edges using your thumb and index finger. You can also cut off the extra dough around the edges or press it down with a fork.
Make pumpkin pie filling: Beat 2 eggs in a large bowl. Add 1 teaspoon vanilla, 3/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon ground ginger and mix until combined. Stir in 1 can pumpkin. Gradually stir in 1 1/4 cups evaporated milk until the mixture is smooth. Pour filling on top of the pie dough.
Bake. Place the pie pan on a baking sheet and place in the oven to bake for 40-55 minutes, or until the center is done. Place a knife in the center to make sure it comes out clean. Also, I usually cover the crust with foil the last 20 minutes of baking so it doesn’t get too brown.
Cool. Transfer pie to a cooling rack and allow to cool completely (about 3 hours). Top with homemade whipped cream when ready to serve.

Notes

Pie crust: While a homemade pie crust is preferred, I've also find the ones in the freezer section work great. You can even try this recipe with my graham cracker crust.

Storage: Store in a covered container for up to 5 days in the refrigerator.

Recipe adapted from Libby's.

Nutrition