Creamy Pumpkin Pie

SERVES: 8

COOK TIME: 1 Hr

This Creamy Pumpkin Pie recipe is so smooth and delightful, it'll be gone in a flash! In fact, you might want to make two of these creamy pumpkin pies for your next Autumn get-together so that everyone gets a taste. Whether you're serving it at a Thanksgiving celebration or as an after-dinner treat, you'll love indulging in the best pumpkin pie recipe of the season. And don't be afraid to share this easy pumpkin pie recipe with your friends, so that everyone can enjoy! (And if you're looking for even more pumpkin desserts, check out Our Favorite Canned Pumpkin Recipes!)

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 teaspoon all-purpose flour
1 1/4 teaspoon 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

Preheat oven to 425 degrees F.
In a large bowl, mix together all ingredients except pie shell; pour mixture into pie shell.
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.

Notes

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

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 371
Calories from Fat 139
Total Fat 15g 24 %
Saturated Fat 7.2g 36 %
Trans Fat 0.0g 0 %
Protein 8.5g 17 %

Amount Per Serving % Daily Value *
Cholesterol 60mg 20 %
Sodium 544mg 23 %
Total Carbohydrates 51g 17 %
Dietary Fiber 3.3g 13 %
Sugars 28g 0 %

Your Recently Viewed Recipes

Rate

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

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

kyrss55 7195637

Oct 28, 2020

delicious I made mine without flour , everyone loves it .

Zoumonkie

Oct 19, 2018

flour thickens, but it's only 1 1/2 teaspoons no big deal

cberbereia 7016228

Aug 08, 2018

What does the flour do?

Test Kitchen Team

Oct 25, 2018

The flour thickens it. :)

AlbertBaker 906331 0

Oct 20, 2017

Read the comments. Yes it is very much like the Libby's recipe, but don't use Libby's pumpkin. Buy a "pie" pumpkin, cook in the oven, and use 3 cups of pumpkin. Much more flavour. As for the flour, I cannot see any purpose for it. I do my own spices, but pumpkin pie spice can be used. I have tried Sweetened Condensed Milk. Not the same. I will try the brown sugar next time. Enjoy.

britathrt 2083188

Oct 16, 2017

I am diabetic so I used evaporated Skim milk, egg beaters and Splenda to placate my doctor .... Also found this a bit bland...2nd time I used a bunch more seasonings(except salt) YUM!!

patalicekp 2554853

Aug 09, 2017

ugh! October born - yes - but no pumpkin pie for me!

grannytina1 272961 6

Aug 09, 2017

I have been making this pumpkin pie for over 55 years Recipe is on the back of Libby's pumpkin but I have never used flour in the filling When did they start adding flour ?? Pumpkin is my favorite pie... also pumpkin "dump" cake is fantastic

NancyT

Aug 09, 2017

Libby's recipe does not include flour or nutmeg.

Horse Girl 04

Nov 14, 2016

My, family loves Pumpkin pie, it was a HUGE hit.

Horse Girl 04

Nov 14, 2016

My, family loves Pumpkin pie, it was a HUGE hit.

dbarlett12 1915617

Sep 30, 2015

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

thegerdemans 44100 66

Nov 10, 2014

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.

johnsoncharlott 67 62080

Nov 26, 2013

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

happyinmiami1 2258 307

Nov 11, 2013

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

keepergoin 3301571

Nov 09, 2013

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.

grandmackr

Nov 09, 2013

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

spring520lisa 0032 392

Nov 09, 2013

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

saholmes2 8445294

Nov 08, 2013

Have not made at this time so cannot rate it.

ch21wtt 0457342

Nov 08, 2013

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

theresa4601

Nov 08, 2013

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

stitchinman

Nov 03, 2013

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

mtc9388 3454000

Dec 21, 2012

very good

WilsonMartha2868 3 769948

Oct 18, 2012

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

MANNING1930 121712 1

Sep 28, 2012

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.

Grams 01

Sep 25, 2012

I agree with Kamicat.....it is the same old recipe.

Kamicat

Sep 24, 2012

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?