Top | Pies and Tarts, Crisps and Crumbles

Mom's Pumpkin Pie

(recipe, Carrie Floyd)

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Mom's pumpkin pie, it turns out, came from a Libby's pumpkin label. I used to balk at how easy it was — open a couple of cans, stir in some eggs and spices. Now I marvel at its genius. It's worth making more often than just the holidays.


  1. 2 large eggs
  2. ¾ cup sugar
  3. 1 tsp. cinnamon
  4. ½ tsp. ground ginger
  5. ¼ tsp. ground cloves
  6. ½ tsp. salt
  7. 1 (15-ounce) can pumpkin or 1¾ cups Pumpkin Purée
  8. 1 (12-ounce) can evaporated milk
  9. 1 (9-inch) unbaked, chilled pie shell
  10. Whipped cream for garnish (optional)


  1. Preheat oven to 425 degrees.
  2. In a large bowl, beat eggs. Whisk in sugar, spices, salt, and pumpkin; stir until smooth. Gradually add the evaporated milk, stirring all the while, until smooth.
  3. Reduce oven to 350 degrees. Pour pumpkin filling into pie shell. Bake pie for 40 to 50 minutes or until a knife inserted into the center comes out clean.
  4. Cool on a wire rack for 2 hours, then serve or refrigerate.


Read more about Thanksgiving menu planning in "Classic Thanksgiving."