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Creamy Pumpkin Pie

(20 Votes)
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 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.
     
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 %

Ratings & Comments

My Rating:  

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

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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!!

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

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

Libby's recipe does not include flour or nutmeg.

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

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

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 can.....it'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 Kamicat.....it 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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