For years, I used the pumpkin pie recipe on the back of the Libby’s can to make my pumpkin pie. It always ended up to be a solid classic pumpkin pie but I was ready to experiment in the pumpkin pie department.
This Perfect Pumpkin Pie is super simple to make. It’s literally dump everything in a bowl and stir. It starts with canned pumpkin, sweetened condensed milk, eggs, vanilla, and spices. The sweetened condensed milk makes is perfectly creamy and silky smooth.
One thing that deters people from making pie is the crust! The crust is the first thing to brown so I found that pie shields are a must.
Another must to make the Perfect Pumpkin Pie is to make handcrafted whipped cream. It’s beyond easy and takes only 2 ingredients. Make sure that your heavy whipping cream is cold as it will whip into soft peaks much easier. A touch of powdered sugar just makes it that much better!
One more thing! You can also add some flour to make some minie pancakes of you fond you have some leftover batter! ?
Perfect Pumpkin Pie
1 – 15 ounce can 100% Pure Pumpkin
1 – 14 ounce can Sweetened Condensed Milk
1 1/2 teaspoons Cinnamon
1/2 teaspoon Vanilla
1/2 teaspoon Nutmeg
1/4 teaspoon Ginger
1/8 teaspoon Cloves optional
1/4 teaspoon Salt
Fresh Whipped Cream:
1 cup Heavy Whipping Cream
1/4 cup Powdered Sugar
Vanilla Beans optional
All Butter Flaky Pie Crust