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)

Estimated reading time: 4 minutes

Pumpkin Pie

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 a health food, even though

I am aware it’s not, it still tastes so good with all the pumpkin and spice goodness.

Ingredients

• 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 ounces can Libby’s 100% Pure Pumpkin Puree
• 1 12 fl. ounce can evaporate 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“

Kitchen Tools

• 2 large mixing bowls
• can opener
• baking spatula for scraping the batter out of the bowl
• whisk or handheld electric mixer

There’s nothing like a fresh-baked pumpkin pie!

I know you will love this classic Pumpkin Pie recipe!

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What’s your favorite pumpkin recipe?

Please let me know in the comments below!

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Pumpkin Pie

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

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)

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Ingredients

• 3/4 cup granulated white sugar
• 1/2 teaspoon Kosher salt
• 1 teaspoon ground cinnamon, I use Saigon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 15 ounce can Libby's 100% Pure Pumpkin Puree, organic preferred, if possible
• 1 12 fl. ounce can evaporated milk, organic preferred, if possible
• 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"

Instructions

1. Preheat oven to 425 degrees F.
2. In a medium mixing bowl, mix granulated white sugar, Kosher salt, cinnamon, ground ginger, and cloves until combined. 
3. In a large bowl, beat eggs, Add the whole can of pumpkin puree and pour in the evaporated milk, and mix with the eggs. 
4. Add the sugar-spice mixture to the wet mixture. 
5. Pour into defrosted pie shell.
6. Bake for 15 minutes in the preheated oven. After 15 minutes, reduce heat to 350 degrees F and bake for 40-50 additional minutes. To check for doneness, a knife should come out clean when inserted into the center.
7. When the pie is done, cool on a trivet or wire rack for 2 hours to allow the pie to firm up. Serve warm or refrigerate. Goes great with whipped cream, enjoy!

Notes

• This recipe is great baked 1 day ahead of serving, it always tastes best on the 2nd day, making the perfect easy Thanksgiving or Christmas dessert.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 427Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 49mgSodium: 389mgCarbohydrates: 65gFiber: 4gSugar: 38gProtein: 7g

Please note that the Calculated Nutrition is an estimate at best.

Did you make this recipe?

Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

*originally published 10/21/2018

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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