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Homemade pumpkin pie with homemade whipped cream

Pumpkin Pie (Libby’s Recipe)


¾ cup sugar

½ tsp salt

1 tsp ground cinnamon*

½ tsp ground ginger

¼ tsp ground cloves

2 large eggs

1 can (15 oz) Libby’s pure pumpkin

1 can (12 oz) evaporated milk

1 pie crust unbaked


Mix dry ingredients in small bowl. Beat eggs in large bowl, stir in pumpkin and spice mix. Gradually stir in evaporated milk. Pour into pie shell.


Bake at 425 for 15 minutes, reduce temperature to 350 and bake 40-50 minutes or until knife comes out clean. Cool 2 hrs, serve immediately or refrigerate.


*can substitute 1 ¾ tsp pumpkin pie spice for the spices


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Taken on November 7, 2009