Easy Pumpkin Pie Recipe

This Easy Pumpkin Pie Recipe is so simple and delicious and has a tiny spin off the ole’ classic.

It’s not Thanksgiving without the classic pumpkin pie at the dessert table.  I don’t know if I really have a favorite pie, I like them all!  Top on my list would be my triple berry pie but I also really enjoy apple pie. Maybe my problem is that I like pie too much 🙂   There are a ton of pumpkin pie recipes floating around pinterest and I have tried a few but I also come back to the classic Libby’s recipe from the can with just a tiny adjustment.  

Easy Pumpkin Pie Recipe

Author Katie

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Ingredients

• 2 eggs
• 1/2 teaspoon vanilla
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pumpin pie spice optional
• 1/2 teaspoon salt
• 1/4 teaspoons ground cloves
• 1 teaspoon vanilla extract
• 1 15 oz can Libby's 100% pure pumpkin
• 1 1/4 cup evaporated milk
• 1 unbaked pie crust store bought or homemade
• Whip cream

Instructions

• Preheat oven to 425 degrees
• Beat eggs in a large bowl. Add vanilla and spices and mix until combined. Stir in pumpkin. Gently stir in the evaported milk until smooth.
• Pour into pie shell.
• Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and bake for 40 to 50 minutes or until a knife inserted in the middle comes out clean.
• Serve immediately or refrigerate. Top with whipped cream before serving.

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