Time for us to start thinking about Thanksgiving. The first thing that comes to mind for me when I think of Thanksgiving is Pumpkin Pie. Yep, even before Turkey, it’s gotta be pumpkin pie. So, if you want a good pumpkin pie, use the recipe found on the back of a can of Libby’s Pure Pumpkin. If you want a recipe that’s better than Libby’s Famous Pumpkin Pie, try this one. It’s based off of Libby’s with a necessary variation.
If you need a good pie crust recipe, try our Never Fail Pie Crust.
Better than Famous Pumpkin Pie
- November 27, 2019
- Serves 8 8
Preheat Oven to 425 degrees.
In a small bowl, mix sugar, salt, cinnamon, ginger, nutmeg and cloves.
In a large bowl, beat eggs.
Stir in pumpkin and sugar/spice mix to beaten eggs. Combine well. Gradually stir in evaporated milk.
Pour into Pie shell.
Cover crust with aluminum foil to prevent over browning of crust.
Bake at 425 degrees for 15 minutes.
Remove aluminum foil...
and reduce oven to 350 degrees and return pie to oven to bake for 40 minutes.
Total time of baking will vary on your oven and the size of your pie. If you are making two smaller pies, 40 minutes is likely the right amount of time. For me, I had a deep dish 9" pie and it took 65 minutes to bake.
Test to see if the pie is done, a knife inserted into the center should come out clean.
This knife isn't clean. Return to oven and bake in 10 minute increments until knife comes out clean.
Nope, still not done yet. This knife still isn't clean. Return to oven and bake in 5-10 minute increments until knife comes out clean.
Ah, now the knife is clean. Remove pie from oven...
Cool pie on wire rack for at least 2 hours.
Serve with whipped cream. Or refrigerate.
