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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.

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)

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.
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

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  1. sweetfe says:

    Thank you for the recipes. You might want to try this hot water pie crust recipe. It goes against the logic of keeping pastry dough cold but it comes out wonderfully. I think one of the tricks to pie dough is to work it as little as possible. Pie crust comes out flakey when the fat bits are large. My inclination has always been to mix thoroughly but this is not a good strategy for pie crust. Good luck!

  2. Natalie says:

    Growing up I was the only one in my family that liked pumpkin pie, but even my family loves this pumpkin pie because the streusel topping makes it that much more delicious. I double the streusel and leave out the walnuts (not a nut fan) and it is super easy! You don’t even have to whip the egg whites, it will be fluffy either way.

    And this is a super easy pie crust recipe, that is super flaky:

  3. Ingrid says:

    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!

  4. Cathy says:

    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.

  5. Annie says:

    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!

  6. Susan says:

    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.