It seems as though most people either love or hate pumpkin pie, I happen to fall into the middle of that spectrum…I can take it or leave it. Honestly, the only way I can take it is when it’s slathered in Cool Whip! However, since it’s a holiday classic, it usually graces my dinner table at some point or another during the holiday season. In my Dutch Apple Pie post, I confessed that I really suck at pie crusts, so this “pie” was also prepared in a tart pan…does that make it a pumpkin tart? I have always used the recipe off Libby’s Pumpkin can because it is easy and gets great reviews. If you have any other delicious pumpkin pie recipes, please let me know…I would love to try another version. 
Ingredients
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.) Nestle Carnation Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
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.) Nestle Carnation Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Directions
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.
Notes
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
Up Next…Peppermint Bark
{ 4 comments… read them below or add one }
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Susan
http://www.car-insurance-choices.com
This looks lovely. I must admit that I have never eaten pumpkin pie, and also that the thought of getting pumpkin out of a can seems very strange – but if that pie tastes as good as it looks, it’s okay by me!
I am so glad to meet another “take it or leave it” pumpkin pie person! I was starting to feel alone in my lack of passionate feelings about it one way or the other! Your pie (tart?) looks great – and if it’s good enough for Libby, it’s good enough for me.
I've never tried my hand at pie crust other than the cookie kind. I've just been intimidated. Yours looks pretty good.
Even stranger than "liking or leaving" pumpkin pie is that I prefer sweet potato.
Can't wait to see & read about the tiramisu cake!
~ingrid