Pumpkin Pie! I have seen so many recipes and different versions for this seasonal treat floating around this year. There’s the cheesecake kind, the chocolate kind, and the apple butter kind–the list continues, limited only by imagination. But sometimes, good old-fashioned traditional pumpkin pie is the best. After all, we like to keep things simple in this house and this pie is no exception.
My mom worked really hard to perfect this recipe while we were growing up. If we thought it was too sweet, she would make it the next year and cut down on the sugar. And, if we thought it was too bland, she would make it again and add more sugar. She kept at it until everyone in our family gave it the thumbs up sign.
When I married my husband and moved away, I took this recipe with me and now, it is the only pumpkin pie we make in our household every year.
Maybe one day I will spice it up a little or add a cheesecake layer to it. Notice I said maybe.
One pre-made 9 inch pie crust (deep dish or regular) OR your own homemade 9 inch pie crust
One large can packed pumpkin (29 oz. and NOT the pumpkin pie filling)
2 cups granulated white sugar
1/2 cup firmly packed brown sugar
1 tsp. salt
2 tbsp. ground cinnamon
1 and 1/2 cup all-purpose flour
1 (12 oz.) can of Evaporated Milk
- Preheat oven to 375 degrees.
- With an electric mixer, mix the above ingredients (minus the pie crust) in the order given above.
- Pour into frozen or homemade piecrust.
- Bake for 45 minutes or until toothpick inserted into the center comes out clean.
**Libby’s Notes: Bake left over pie filling in muffin tins and freeze to make pumpkin smoothies. **
Olivia is an Air Force wife of 13 years, mother of two, and a culinary arts instructor. She’s a food writer and is also the owner/founder of Cooking With Libby, LLC. Find her on Pinterest @cooknwithlibby and visit her cooking