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  • Pumpkin Pie

    Pumpkin pie is most definitely the quintessential Thanksgiving dessert.

    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

    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
    An easy creamy pumpkin pie made with only 8 ingredients — sweetened condensed milk, eggs, vanilla, and spices.
    Course: Dessert
    Servings: 8

    1 – 15 ounce can 100% Pure Pumpkin

    1 – 14 ounce can Sweetened Condensed Milk

    2 Eggs

    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

    Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, vanilla, and spices in medium bowl until smooth. Pour into crust. Bake for 15 minutes.
    Place pie crust shields or tinfoil over pie crust to avoid crust getting too brown.
    Reduce oven temperature to 350 degrees and continue baking 32 to 38 minutes or until knife inserted comes out clean. Total baking time is 47-53 minutes.
    Cool. Refrigerate for at least one hour.
    To make whipping cream: In a medium bowl, whip cream until soft peaks form. Add powdered sugar and whip together.

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