Pumpkin Pie

I promised a pumpkin pie recipe for my law girls so here it is. A little variation on the Libby's famous pie recipe, but I'm sure you can't go wrong with that one. Pumpkin pie isn't my favorite dessert at thanksgiving, and I almost wasn't going to make it, but the peanut gallery wasn't having that. I guess it's not thanksgiving if you don't serve a pumpkin pie, and I did have a second pie crust to use, so I sure hope everyone likes it!


I also used my new pumpkin pie spice instead of the spices in the recipe since they make up the pumpkin pie spice.

Pie Filling
1-15 ounce can pumpkin puree
3/4 cup packed brown sugar
1/4 teaspoon salt
¾ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 eggs
1 egg yolk
1 cup evaporated milk
1/4 cup heavy cream
1 9-inch unbaked pie crust (see crust recipe from before)

Preheat oven to 400 degrees F. In a medium bowl, mix pumpkin, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves until well combined.


I'm so obsessed with the orange mushy pumpkin. Kind of reminds me of baby food.

Add eggs, evaporated milk, and heavy cream and mix everything until completely smooth (about 3 minutes in the KitchenAid on medium speed).


Pour pie filling into chilled pie shell.


Let it settle so all the bubbles rise to the top and then set in center rack of the preheated oven.


Bake the pie for 15 minutes at 400, then reduce the oven temperature to 350 and bake for an additional 50-55 minutes until the center of the pie does not jiggle.

Cool the pie at room temperature, and then chill it in the refrigerator before serving.