Easy & Best Pumpkin Pie.
When I think about Thanksgiving Dinner, I think about turkey, ham, mashed potatoes and my Grandma Angie’s homemade Pumpkin Pie! She makes the best tasting pumpkin pie and everybody, still to this day, requests her to make them!
Growing up, I always thought it was so daunting to make a pumpkin pie. But now that I’m older and make my own pumpkin pies, it still has my Grandma’s signature written all over it. I do take a little short cut time-to-time, and buy a pre-made pie shell in the freezer section of my local grocery store, it’s semi-homemade! I do this to cut down on the tasks I have to accomplish since it’s just me pulling the whole meal together.
How to make Pumpkin Pie.
Preheat your oven to 425°F.
Libby’s® Famous Pumpkin Pie Recipe Ingredients:
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground giner
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz.) 100% pure pumpkin (Libby’s® is the best!)
1 can (12 oz.) evaporated milk (I use Nestlé® Carnation)
1 unbaked 9-inch (4 cup volume) deep-dish pie shell
Whipped Cream (for when you serve)
Preheat your oven on 425°F.
Start with your sugar, salt, spices and a bowl to mix them in.
(Place a baking sheet in the oven to heat.)
Measure and mix all the spices together and set aside.
Now it’s time for the pumpkin, evaporated milk and eggs.
At this time you will need a medium sized pot.
Add the pumpkin, eggs and evaporated milk to the pot and whisk until all is incorporated.
Now stir in your sugar, salt and spice mixture.
Here’s the trick: Stir your pumpkin pie filling over med-high heat for about 5 minutes or until the filling becomes a thicker consistency. This simple step right here will make all the difference in your pumpkin pie and the center will not come out watery or under-cooked!
Here’s my semi homemade portion of this tutorial:
This is the pie crust I’m using, you find these in the freezer section of your grocery store.
*If you want a homemade pie crust recipe, try this one!
Take your frozen pie crust and place it on your heated baking sheet.
Now ladle or pour in the pumpkin pie filling.
Place pumpkin pie in lower part of the oven and bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for 40-50 minutes.
The instructions are on the back of the Libby’s 100% Pumpkin can, that’s the best recipe!
When a knife inserted in the center comes out clean means it’s done. Let cool for 2 hours and then refrigerate.
I think pumpkin pies taste best when you can refrigerate them for a whole 24 hours before serving!
I hope this tutorial helped you make the best tasting pumpkin pie this holiday season!
Here’s a quick little video I made while I was preparing my pie, check it out. ↓
If you are looking for an easy fruit type dessert, you might want to check out one of my most popular recipes, Peach-Blueberry Dump Cake