Pumpkin Pie Recipe

Pumpkin Pie

Pumpkin Pie

Baking a beautiful pumpkin pie doesn’t have to be a uncertain chore any more.

Hats off to the bakers that have the time and fortitude to prepare the pumpkin, cook it, mash it, and then
start adding in the actual ingredients that go into the pie.

In order to have the right texture, flavor, sweetness you need to add just the right amount of evaporated milk, eggs, sugar, and spices. After that comes the crust, which can be a little tricky and time consuming.

This Pumpkin Pie recipe is for the bakers out their that don’t have the time to perform such a task. This crust is mixed right in the pie pan, and patted down to make a crust that never needs a rolling pin.

The pumpkin is made from Libby’s Easy Pumpkin. It contains everything you need but the eggs and evaporated milk. For a extra hint: If you like extra spicy pumpkin pies like I do, add 1 tablespoon of pumpkin pie spice. Yum!

Cooking time: 40-50 minutes
Prep Time: 10 minutes
Serves: 8

Pumpkin Pie Ingredients


  • 1 ½ cups flour
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ cup cooking oil
  • 2 tablespoons milk

Pie Filling

  • 1 can Libby’s Easy Pumpkin Pie
  • 2/3 cup evaporated milk
  • 2 large eggs
  • 1 tablespoon pumpkin pie spice


1.Preheat oven at 425 degrees.

2. Place all crust ingredients in a 9 inch pie pan.

Pumpkin Pie - Prepare Crust

Pumpkin Pie - Prepare Crust

3. Form into a dough, and press down in the pie pan.

4. In a large bowl combine all filling ingredients, beat well.

5. Pour filling into crust.

Pour fillings into Crust

Pour fillings into Crust

6. Bake at 425 for 15 minutes.

7. Turn oven down to 350, and continue baking for 50-60 more minutes, or until knife inserted in the middle comes out clean.

Pumpkin Pie

Pumpkin Pie

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