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Classic Homemade Pumpkin Pie

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pumpkin pie

Homemade pumpkin pie is a classic Thanksgiving dessert that brings back all the memories of family Thanksgivings of the past. Using can pumpkin puree, you can cut down the time while still adding all your own whole ingredients and all the love.

Thanksgiving just would not be the same without one pumpkin pie regardless if your family also wants other traditional Thanksgiving Pies. In our home, we always make an apple pie too as that has become the favorite of the younger adults in our family. This year we have had a request for a lemon meringue also a traditional family pie just not usually made for Thanksgiving dinner.

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pumpkin pie

When we were first married I would buy a pumpkin pie pumpkin. It took some doing to peal and then boil as you would a potato or you can bake in the oven like acorn squash.

Cut in half scoop out the seeds. (save them for later) put on a baking pan cut side down and bake at 400° for 40 to 45 minutes. Let the halves cool, scoop out the inside, and put in a food processor or blender and puree.

Homemade does not mean that everything has to be made from scratch. But soon after I became a mother and had little ones in the house I used the basic Libby canned pumpkin. (not the mix).

I use the recipe that is on the back of the can and it works perfectly every time. I will admit my mother did use the Libby pumpkin pie mix. I just like to add my own spices.

You can make my homemade pie crust click here for the recipe or you can use a pre-made pie crust.

pumpkin pie
pumpkin pie

Homemade pumpkin pie is all about the love you add as you teach the younger generation all of the family traditions around pies for the holidays.  It is up to you how much from scratch you want your recipe. Just take the time to teach your little ones that pies out of the oven are one of the best family traditional smells.

pumpkin pie

Supplies Needed:

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Classic Homemade Pumpkin Pie

The Classic Pumpkin Pie from the can of Libby Pure Pumpkin to make one pie.


  • 1 Bottom Pie Crust
  • 1 Can (15 oz) Libby Pure Pumpkin
  • 3/4 cups white sugar
  • 1 tsp ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large Eggs
  • 1 can Evaporate Milk (12 oz)
  • Whipping Cream for topping.


  1. Mix together the sugar, cinnamon, salt ginger, cloves.
  2. Add in 2 beaten eggs
  3. Next, stir in the pumpkin and the evaporated milk
  4. Mix well
  5. Pour into the unbaked pie crust
  6. Bake at 425° for 15 minutes
  7. Then reduce the temperature to 350° and bake for 40 to 50 minutes.
  8. Test the center of the pie with a knife or toothpick.
  9. Let cool.
  10. Top with whipping cream

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  1. I love pumpkin pie this time of year – great recipe! Thanks for linking up to Best of the Weekend last week. You were one of my features! Congrats and have a great weekend!

  2. I think that I could eat pumpkin pie every day! Thank you for sharing at Wonderful Wednesday.

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