Pumpkin Pie Recipe

Per Hummy this is the recipe she uses and has gotten great results from over the years. It’s also evidently the recipe that is on the Libby’s Pumpkin Pie puree mix.


  • 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.) 100% Pure Pumpkin
  • 1 can (12 fl. oz.) Evaporated Milk
  • unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 1 cup of Almond chunks
  • 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. Immediately sprinkle on layer of almonds. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Hope everyone enjoys! There are also great ways to make this from scratch using Sugar Pumpkins (they are smaller and sweeter) and you can find these in any pick your own patch. Since this isn’t something I’ve done I can’t vouch for it, but I’ve heard that making a pie this way tastes 100% fresher and yummier than the from a can version I’ve provided you here. Either way go eat your pie!

One response to “Pumpkin Pie Recipe

  1. I found you through the blog hop.
    This recipe is great. I might try this for Thanksgiving. 🙂
    Thanks for sharing.