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Growing up in an international family, we would celebrate Thanksgiving but rarely made pumpkin pie, we were more of a strudel family. However, I've been on a baking and cooking spree and I made my first pumpkin pie. Not only was it much easier than I thought it would be but it turned out amazing so I must share this simple recipe :)


Prep 15m     Cook 55m




  • 3/4 cup granulated sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 2 large eggs

  • 1 can (15 oz.) Libby's 100% Pure Pumpkin

  • 1 can (12 fl. oz.) Evaporated Milk

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

  • Whipped cream (optional)






















Preheat oven to 425 degrees F (220 degrees C).


Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.


Pour into pie shell.


Bake in preheated 425 F oven for 15 minutes. Reduce temperature to 350 F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.




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