Pumpkin Pie


This is THE absolute best Pumpkin Pie! I have had this recipe for years, but I am not sure where I got it from. Everything about it is just, just perfect. If you are looking for a really good pumpkin pie recipe, search no more! You have found it! Enjoy! 🙂


1 (9 inch) unbaked Pillsbury Pie Crust
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 – 15 oz. can Libby’s 100% Pure Pumpkin
1 – 12 oz. can Nestle Carnation Evaporated Milk

Preheat oven to 425 degrees

Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl, stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour into pie shell.

Bake for 15 minutes. Reduce temperature to 350 degrees 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.


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