Family Favorite Pumpkin Pie
There’s something incredibly comforting about this Family Favorite Pumpkin Pie. Each bite is infused with cinnamon, nutmeg, and a hint of clove, baked in a flaky pie crust. Whether topped with a generous dollop of whipped cream or served simply on its own, pumpkin pie is the timeless Fall dessert and most loved at Thanksgiving.
Dessert recipes like this classic pumpkin pie bring back memories of my Dad making this pie every Thanksgiving and I have done so since I married. Every slice reminds me of family, love, and traditions. It’s not a complicated recipe but it is the best pumpkin pie ever.
Pumpkin pie is a quintessential fall dessert, beloved for its creamy texture, warm spices, and comforting taste. It’s the perfect ending to any holiday meal or a cozy treat on a chilly autumn evening. While this Family Favorite Pumpkin Pie is simple to make and uses a shortcut with the crust, it is the most requested pie during the holidays as is this Pumpkin Pie Crisp with Streusel Topping.
If you’re a pumpkin fan, you’ll love my Glazed Pumpkin Spice Bread or these Soft Pumpkin Cookies with Cream Cheese Frosting. Both are staples during the fall season in my house, but this pie has a special place in my heart. It’s the first pie I ever baked with my Dad. The memories of that make each bit of the pie even better.
Family Favorite Pumpkin Pie
This is the traditional holiday pumpkin pie for my family. This classic recipe has been on Libby’s® Pumpkin can labels since 1950. So, a pie that has been around that long, has to be great, right?! This pie is easy to prepare and even easier to enjoy. Just mix, pour, and bake for a delicious homemade tradition.
I take a shortcut and use a frozen deep dish pie crust because I have not yet mastered making a from-scratch pie crust. We love to serve this pie with Homemade Whipped Cream, vanilla ice cream, or a drizzle of caramel sauce.
How do you tell when the pumpkin pie is done?
You can insert a knife to check for doneness, it will leave a knife mark. Or you can give the pie a jiggle. If done, the center of the pie will wiggle just a bit. The center will finish setting up as the pie cools.
How do I store pie?
Store this pie covered loosely with plastic wrap or foil in the refrigerator for up to days. It makes a great make-ahead pie for the holidays.
How do I keep the pie from cracking?
Do not overbake the pumpkin pie as it’ll cause cracks to form on top. Allow the pie to cool to room temperature naturally before refrigerating. If you try to chill the pie immediately, it can create cracks.
Can I freeze this?
You can freeze this pumpkin pie. Once the pie has cooled to room temperature, wrap it tightly with plastic wrap or foil, and place it in a large freezer-safe container. When ready to enjoy, thaw the pie by placing it in the refrigerator overnight.
Can I use pumpkin pie spice?
You can use pumpkin pie spice in the amount of 1½ teaspoons. Here’s my recipe for Homemade Pumpkin Spice Mix.
Other Delicious Pie Recipes
Pies make great desserts to take to potlucks, picnics, and for holidays. These are some of my go-to recipes to take to family gatherings.
Sometimes a slice of pie and a scoop of ice cream can be the perfect end to a meal.
Recommended Tools to Make Pumpkin Pie
You only need a few items to make this pie. I’ve linked a few that I use often. There’s no need for a mixer, just a large bowl and whisk.
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- large mixing bowl
- whisk
- small bowl
- wire cooling rack
Ingredients
Ingredients for this recipe are found in your local markets. You may even have everything you need in your pantry.
- granulated sugar
- ground cinnamon
- ground ginger
- ground cloves
- ground nutmeg
- salt
- eggs
- can of Libby’s® 100% Pure Pumpkin puree (NOT pumpkin pie mix)
- Evaporated Milk
- unbaked deep-dish pie shell
This classic recipe, with detailed instructions, will help you create a delicious pumpkin pie that’s sure to impress.
Directions to make this pie
Preheat oven to 425 degrees. Mix sugar, cinnamon, salt, ginger, cloves, and dash nutmeg in a small bowl. Set aside. Beat eggs in large bowl and then stir in the pumpkin puree and sugar-spice mixture.
Gradually stir in evaporated milk. Pour pumpkin pie batter into unbaked pie shell.
Bake in preheated 425 degrees oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Refrigerate leftovers.
Serve your pumpkin pie with a dollop of whipped cream, a sprinkle of cinnamon, or a scoop of vanilla ice cream.
Print the recipe and get baking! Trust me, your kitchen is about to smell amazing, and your taste buds will thank you.
Printable Recipe Card
Family Favorite Pumpkin Pie
Equipment
- small bowl
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- dash nutmeg
- 2 large eggs
- 1 can (15 ounces) Libby's® 100% Pure Pumpkin puree (NOT pumpkin pie mix)
- 1 can (12 ounces) Evaporated Milk
- 1 unbaked 9-inch deep dish pie crust (I thaw a frozen pie shell out)
Instructions
- Mix sugar, cinnamon, salt, ginger, cloves, and dash nutmeg 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.
- Cool on wire rack for 2 hours. Refrigerate leftovers.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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