This old fashioned Pumpkin Pie is a classic Fall dessert. It has that delicious homemade taste that you love and expect.
This Old Fashioned Pumpkin Pie is always the one my family used growing up. It had the perfect amount of spices and creamy perfection. Everyone from the Pilgrims first Thanksgiving to Norman Rockwell all included pumpkin pie because it is an American classic.
If you love to make things homemade but want them quick and easy too, check here for more.
MORE PUMPKIN RECIPES YOU MIGHT LIKE
Easy Pumpkin Pie Squares| Pumpkin Lush | Pumpkin Poke Cake
Get our best easy recipes delivered straight to your inbox.
Fall is for everything Pumpkin. This pie is a version of Libbys pumpkin pie recipe is the perfect pumpkin dessert. The taste is a memory that is imbedded into your mind for all the best that the season has to offer. Hayrides, Christmas, tailgating and of course, it is ubiquitous with Thanksgiving. To find out more about Libby Pumpkin mix check out this interesting article.
- Easy Ingredients: All found in pantry.
- Family Friendly: This pie is a tradition and a true family favorite.
- Adaptable: Can make it so many different ways with different toppings and decorations.
- Makes Great Leftovers: Hide the leftovers and eat them at midnight!
What You Need to Make Homemade Pumpkin Pie
Ingredients
- 9 inch unbaked deep dish pie crust
- sugar
- salt
- Pumpkin Pie Spice Blend
- eggs
- Pumpkin Puree
- Evaporated Milk
Equipment
How to Make Easy Pumpkin Pie – Step by Step
- Preheat Oven: First, preheat oven to 425 degrees F.
- In a Large Bowl: Next, in a large bowl, beat eggs lightly.
- Mix Spices: Then in another bowl, mix together the sugar, salt and spices.
- Combine: Next, add the spice mixture and the pumpkin puree to the egg mixture.
- Pour Mixture in Shell: Then add the pie filling to the prepared pie shell.
- Bake: Finally, bake following directions.
Common Questions About This Recipe
Really, this recipe is full of flavor and not bland. However, if you like more flavor add more of the Pumpkin Pie Spice.
Indeed, this makes a nice creamy pie.
Pumpkin pie can safely sit out for about 2 hours, for best results keep refrigerated for up to 5 days in an airtight container.
Of course, in an airtight container or wrapping for up to three months.
The easiest way is to give it a little shake. If it jiggles like jello it is set, if you see any runniness it needs more time.
The simple answer is no, it is great if you want and you have time, however, store bought crust has come a long way.
Expert Tips for Making the best Pumpkin Pie
- Make Ahead: If you can, make it the day before. The filling gets a chance to really set up and the flavors are able to fully develop.
- Dark Crust: Try a pie shield or wrap aluminum foil around the edges.
- Do not Overbake: Undoubtedly, if you do you will have had a pie with a big crack in the middle, take the pie out when it is just done(set) will prevent this mishap. If it does happen, no worries, decorate the top with fresh whipped cream and sprinkle with a little cinnamon.
- Make your own spice: Along with using fresh spices, I love to create my own spice blends. Pumpkin Pie spice is not just for pie, use it in coffee, toppings, oatmeal or anything for a seasonal twist.
- Creative toppings: Feeling daring? Shake up your pie topping by using Caramel ice cream, Pumpkin Ice cream or a flavored whip cream!
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
Old Fashioned Pumpkin Pie
Ingredients
- 1 9 inch unbaked deep dish pie crust
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon Pumpkin Pie Spice Blend
- 2 eggs
- 1 15 ounce can Pumpkin Puree
- 1 12 fluid ounce can Evaporated Milk
Instructions
- Preheat oven to 425 degrees F.
- Combine sugar, salt and Pumpkin Pie Spice Blend in small bowl.
- In a large bowl, beat eggs lightly.
- Stir in pumpkin puree and spice/sugar mixture.
- Slow stir in evaporated milk.
- Pour into prepared pie shell.
- Bake for 15 minutes.
- Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate until ready to use.
Expert Tips
- Make Ahead: If you can, make it the day before. The filling gets a chance to really set up and the flavors are able to fully develop.
- Dark Crust: Try a pie shield or wrap aluminum foil around the edges.
- Do not Overbake: Undoubtedly, if you do you will have had a pie with a big crack in the middle, take the pie out when it is just done(set) will prevent this mishap. If it does happen, no worries, decorate the top with fresh whipped cream and sprinkle with a little cinnamon.
- Make your own spice: Along with using fresh spices, I love to create my own spice blends. Pumpkin Pie spice is not just for pie, use it in coffee, toppings, oatmeal or anything for a seasonal twist.
- Creative toppings: Feeling daring? Shake up your pie topping by using Caramel ice cream, Pumpkin Ice cream or a flavored whip cream!
A staple in our house!
I love this recipe and have used it for over fifty years. Its upsetting to me that Libby’s has since changed the recipe. Remember the old saying “If it ain’t broke don’t fix it”. Well I plan on sticking to this perfect recipe and not switching to the new.
I love how easy this pumpkin pie is! Thank you so much for this recipe!
This is one of our favorite pies! I would love to try your recipe!