Pumpkin Pie Recipe

Prep Time Cook Time Serves
20m 1h5m Makes 1 (9-inch) pie

Many years ago I made pumpkin pie from scratch. I was very satisfied with myself for having done it. Unfortunately, I didn’t like it! I guess I was so used to the canned pumpkin that the authentic pumpkin flavor just wasn’t “real” pumpkin pie for me.  Since then I have stuck with canned pumpkin when making my pies and haven’t been disappointed yet. I have also become a mother since my 100% homemade pumpkin pie endeavor which also makes the time savings of the canned stuff very appealing!  The recipe below is largely based on the Libby’s pumpkin pie recipe. You know what they say – if it ain’t broke… The only change I have made is the evaporated milk. Can’t get it easily in Europe so I have substituted cream instead. You can’t tell the difference once baked.


  • Flaky pie dough
  • 2 large eggs, lightly beaten
  •  1 (15 ounce) can pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  •  ¼ teaspoon ground cloves
  • 1 cup heavy cream, or 1 (12 ounce) can of evaporated milk


Preheat the oven to 425°F.

Line a 9-inch pie plate with the dough, trimming the overhang to leave an inch border. Working around the edge, fold the border of dough under itself, crimping as you go to form a decorative edge.

In a medium bowl, stir together the eggs and the pumpkin puree until combined. In a separate small bowl, mix together the sugar, salt and spices, and add to the pumpkin and eggs. Mix to incorporate. Add the cream and stir until well combined. Pour into the unbaked pie shell and bake for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 50 minutes, or until a toothpick inserted in the center of the pie comes out clean. Remove from the oven and transfer to a wire rack to cool completely before serving.


I often find that the pastry begins to brown more than I would like since the cooking time for this pie is so long. Keep an eye on your pie as it bakes and if the crust starts to color too much, simply put some foil over it.

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