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Creamy Pumpkin Pie

(15 Votes)
1 Hr

Think we couldn't get any better than all-American pumpkin pie? Well, our Test Kitchen took the challenge and came up with this creamy, scrumptious result!

What You'll Need:
  • 2 eggs, slightly beaten
  • 1 (15-ounce) can 100% pure pumpkin (not pie filling)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 (12-ounce) can evaporated milk
  • 1 unbaked 9-inch deep-dish pie shell
What To Do:
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, mix together all ingredients except pie shell; pour mixture into pie shell.
  3. Bake 20 minutes, then reduce heat to 350 degrees F and bake an additional 40 minutes, or until a knife inserted in center comes out clean.

Check out more great recipes for the holidays with our free eCookbook, 25 Scrumptious Pies & Desserts for Thanksgiving and Beyond.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have a recipe that calls for heavy cream could you explain or tell me how to make this please. thank you Doris

I always have used this "never fail recipe" and it is always a hit! It is on the back of the can. I use the individual spices, as you can use them in other recipes and just pumpkin pie spice is expensive.

It has been a part of my life for.......ever. A must have for a birthday at our house too!!

You can find this recipe on the Libby's been there for years!!!!

As a long time cook and lover of fresh spices, I think that your own added spices allows you to adjust amounts to taste rather than relying on shaker spices. I like to exercise my right to think and decide what is best for my palate. A good cook goes the extra mile. Get a grip and make your own choices.

Like Martha I use sweetened condensed milk, and two eggs. Some spices and it's good to go.

I think using pumpkin pie spice has all the above ingredients so why buy all of them separate?!! That's my 2 cents!! lol

Have not made at this time so cannot rate it.

Then why in the world would you even bother to make a comment?

a couple of tbs. molasses adds so much to this recipe!

Like the others said, it's the same old recipe from the Libby's can.

very good

I use the same recipe, but I use sweetened condensed milk,unstead of evaporated milk less sugar taste too it.

After being married 60 years, I have finally perfected my family's favorite pumpkin pie recipe: No nutmet, no flour Add 1/4 tsp. allspice Use 3/4 cup brown sugar instead of white.

I agree with is the same old recipe.

A new recipe??? It's the same as the one on the Libby's canned pumpkin except it has a dab of flour and nutmeg. Just what is supposed to make it creamy as opposed to he Libby's recipe?


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