Monday, October 14, 2013

Best Pumpkin Pie Recipe

Today, October 14, is Canadian Thanksgiving. My absolute favorite part of Thanksgiving is pumpkin pie. A few years ago I found the easierst and best pumpkin pie recipe. Ready for the secret? Buy a can of Libby's Pumpkin Pie and then use the recipe on the back! Yes, that's right the recipe on the can is my famous pumpkin pie recipe. 

Pumpkin Pie Recipe

3/4 cup sugar
1/2 tsp salt
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

2 large eggs
1 can (15 oz.) Libby's 100% Pure Pumpkin
1 can (12 fl. oz.) Carnation Evaporated Milk
1 unbaked 9-inch deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a 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 and bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Note: Do not freeze the pie, as this will cause the crust to separate from the filling.

Also, since it is Thanksgiving please keep the South Dakota ranchers in your prayers. Thousands of cattle were killed in South Dakota Atlas Blizzard. These cattle were their passion and livelihoods. Take a minute to read what Heather of Double D Photography Blog and her family went through. She stops by this blog quite often. Let's lend her some support.


  1. I use the same recipe except I substitute condensed milk for the evaporated milk. When I made little pumpkin tarts for the the school fall festival, one person always bought them out claiming they were better than his wife's pie. ;-)

    Prayers go out for all those affected by the freak storm. ♥

    1. I love the little pumpkin tarts! Mini anything always tastes better for some reason.


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