My Easy Pumpkin Pie

Tami Conklin


I Love This Pumpkin Pie, It's Our Family Favorite!!!

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★★★★★ 2 votes
10 Min
55 Min


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.) (i use libby's 100% pure pumpkin)
1 can (12 fl. oz.) (i use carnation evaporated milk)
1 unbaked 9-inch deep-dish pie shell
i use pillsbury ready made pie crust comes 2 in a pkg. already rolled up and ready to use)
whipped cream ( cool whip)


1MIX 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.
2BAKE 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.
3Top with whipped cream before serving.

About this Recipe

Course/Dish: Pies
Hashtag: #pumpkin