Classic Pumpkin Pie
Straight off the side of the can of Libby's pumpkin puree - this is pumpkin pie the way I love it best.
Servings: 8 servings
Ingredients
- 1 prepared pie crust, homemade or store-bought
- 3/4 cup white sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 15 ounce can of 100% pure pumpkin (not pumpkin pie filling)
- 12 ounce can of evaporated milk
Instructions
- Preheat oven to 425°F. Prepare pie crust and set aside in a pie plate.
- Combine sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs lightly in a large mixing bowl. Add the pumpkin and the sugar mixture to the bowl with the eggs. Whisk to combine.
- Slowly add the evaporated milk while whisking constantly. Pour pumpkin filling into the pie shell.
- Wrap thin strips of foil around the edge of the crust in the pan (to prevent burning or over-browning) and place in the oven. Bake for 15 minutes and reduce temperature to 350°F without opening the oven door.
- Bake an additional 45-50 minutes, until a knife inserted near the center of the pie comes out clean. Cool the pie for at least 2 hours before serving or refrigerating. When ready to serve, top with whipped cream or ice cream.
Nutrition
Calories: 262kcal | Carbohydrates: 38g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 296mg | Potassium: 274mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8434IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 2mg