Libby's® Pumpkin Pie Recipe for 2 Pies
This easy Libby’s® Pumpkin Pie recipe makes two classic, homemade pumpkin pies with simple ingredients and the perfect blend of warm spices. Quick to prepare and always a family favorite, it’s perfect for Thanksgiving, holiday dinners, potlucks, or anytime you’re craving the best classic pumpkin pie.
Equipment
Ingredients
- 1 can 100% pure pumpkin 29 ounces
- 2 cans 2% evaporated milk 12 ounces each
- 2 Ready Crust Graham pie crust
- 1 ½ cups granulated sugar
- 4 eggs
- 2 tsp ground cinnamon
- 1 tsp table salt
- 1 tsp ground ginger
- 1/2 tsp ground cloves
Instructions
- Preheat oven to 425 degrees.
- In a small bowl, mix together the dry spices - the salt, ginger, cinnamon, cloves, and sugar.
- In a larger bowl, beat large eggs with a fork.
- Add the can of pumpkin to the beaten eggs. Mix together.
- Add the dry spices with the eggs and the pumpkin. Mix together.
- Gradually pour the evaporated milk into the pumpkin mixture and mix well.
- Pour the pumpkin mixture into pie shells.
- Place both pies on a baking sheet and put them in the preheated oven at 425 degrees Fahrenheit. Bake for 15 minutes.
- After 15 minutes, reduce the temperature to 350 degrees Fahrenheit. Bake for an additional 45 minutes.
- After baking, let the pies cool for about 15 to 20 minutes before putting them in the refrigerator. Do not let them sit out any more than 4 hours.
Notes
- Did you know that pumpkin pie can be put in the freezer and thawed at a different time? It still tastes exactly like pumpkin pie after it has thawed.
Tried this recipe?Let us know how it was!