pumpkin pie

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Mom’s Pumpkin Pie

By , from the Culinate Kitchen collection
Serves 8 to 10
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


Mom’s pumpkin pie, it turns out, came from a Libby's pumpkin label. I used to balk at how easy it was — open a couple of cans, stir in some eggs and spices. Now I marvel at its genius. It’s worth making more often than just the holidays.


2 large eggs
¾ cup sugar
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. salt
1 (15-ounce) can pumpkin or 1¾ cups Pumpkin Purée
1 (12-ounce) can evaporated milk
1 (9-inch) unbaked, chilled pie shell
~ Whipped cream for garnish (optional)


  1. Preheat oven to 425 degrees.
  2. In a large bowl, beat eggs. Whisk in sugar, spices, salt, and pumpkin; stir until smooth. Gradually add the evaporated milk, stirring all the while, until smooth.
  3. Reduce oven to 350 degrees. Pour pumpkin filling into pie shell. Bake pie for 40 to 50 minutes or until a knife inserted into the center comes out clean.
  4. Cool on a wire rack for 2 hours, then serve or refrigerate.


Read more about Thanksgiving menu planning in “Classic Thanksgiving.”

This content is from the Culinate Kitchen collection.

There is 1 comment on this item
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100% recommend this recipe
1. by Carol Hickman on Nov 13, 2010 at 4:42 PM PST

I’ve used this recipe for years and can report it works equally well with heavy cream in place of the evaporated milk.

To my family’s dismay I’ve somehow lost the mid-1990s Libby’s label recipe for pumpkin bread - just as reliable and satisfying as this pumpkin pie recipe. I don’t suppose your mom made that one, too?

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