A Southern Kitchen

Pumpkin Pie

Our bible study decided to do a Friendsgiving tomorrow night, and my contribution is Pumpkin Pie. First of all, nothing says Fall and Thanksgiving quite like Pumpkin Pie. It is a necessity for our family Thanksgivings! Pumpkin Pie is quite easy to make and is the perfect dessert to any fall feast. In our family, we always use LIBBY’S Famous Pumpkin Pie recipe. It’s tried, and true!

LIBBY'S Famous Pumpkin Pie #Recipe

Prep Time: 15 minute
Cooking Time: 
55 minutes


¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz.) Pure Pumpkin (LIBBY’S®)
1 can (12 fl. oz.) Evaporated Milk (NESTLÉ® CARNATION®)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell


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.

How do you top off your Pumpkin Pie?

Here are a few suggestions:

  • COOL WHIP: My personal favorite!
  • SOUR CREAM TOPPING: COMBINE 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in medium bowl. After pie has baked 30 minutes at 350ºF, spread evenly over top. Bake 10 minutes.
  • STREUSEL TOPPING: COMBINE 1/2 cup packed brown sugar and 1/2 cup flour in medium bowl. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top. Bake an additional 10 minutes.
  • CHOCOLATE GLAZE: MELT 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in small saucepan over low heat. Drizzle or spread over top of baked pie.