Sweet and Creamy Pumpkin Pie

By Michele Yates
November 5, 2013
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Sweet and Creamy Pumpkin Pie

Author Notes: It's actually my tweak of the Libby's Pumpkin Pie recipe on the back of their Pumpkin Puree can. This pie is one of my family's "must-haves"...it's non negotiable!Michele Yates

Serves: 8

  • 3/4 cup granulated sugare
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 15-oz can Libby's 100% Pure Pumpkin
  • 15 ounces Carnation Sweetened Condensed Milk
  • 1 unbaked 9" (4-cup volume) pie shell
  • optional Whipped Cream
  1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
  2. Beat eggs in large bowl.
  3. Stir in pumpkin and sugar-spice mixture.
  4. Gradually stir in sweetened condensed milk.
  5. Pour into pie shell
  6. Bake in preheated 425-degree oven for 15 mins.
  7. Reduce temperature to 350 degrees and bake 40 - 50 minutes or until knife inserted near center comes out clean.
  8. Cool on wire rack 2 hours.
  9. Serve immediately or refrigerate and add whipped cream if desired.

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