Pumpkin Pie is a dessert that is perfect for dessert early Fall through the Winter. Filled with aromatic spices and delicious pumpkin filling, there’s nothing like a homemade, fresh-baked Pumpkin Pie! (vegetarian)
Hi Everyone, what dessert goes with every Fall holiday and is totally appropriate for the dinner table Labor Day through Christmas? Pumpkin Pie of course! This time of year, I am just craving Pumpkin Pie and all the fragrant spices in it.
This recipe is based on Libby’s Famous Pumpkin Pie recipe which is a food memory of my ideal and favorite pumpkin pie recipes.
Pumpkin Pie is one of those desserts that I can easily eat for breakfast. It’s one of those desserts that can masquerade as health food, even though I am aware it’s not, it still tastes so good with all the pumpkin and spice goodness.
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Ingredients for Pumpkin Pie
- 3/4 cup granulated white sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon ground cinnamon, I use Saigon cinnamon because it’s more fragrant
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 15 ounce can Libby’s 100% Pure Pumpkin Puree
- 1 12 fl. ounce can evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell, defrosted or search LLS search box for “Single Crust Recipe” if you want to make it from scratch
- whipped cream optional, search LLS search box for “Vanilla Whipped Cream“
Helpful Kitchen Tools for Making Pumpkin Pie
- 2 large mixing bowls
- can opener
- baking spatula for scraping the batter out of the bowl
- whisk or handheld electric mixer, below is the one I have and love, plus it comes in a ton of colors:
There’s nothing like a fresh-baked pumpkin pie!
I know you will love this classic Pumpkin Pie recipe!
What’s your favorite pumpkin recipe? Please let me know in the comments below! Best, ~Sara
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*originally published 10/21/2018
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