How to: Pumpkin Pie

A quick step by step to make the perfect pumpkin pie using a simple and fun recipe.

 Homemade pumpkin pies are an iconic staple of the fall season. Every fall season can benefit from pumpkin pies made from scratch. This can be done by using Libby’s traditional recipe, which is located on the back of Libby’s 100% Pure Pumpkin can.  


  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 can Libby’s 100% Pure Pumpkin
  • 1 can Nestle Carnation evaporated milk
  • 1 unbaked 9-inch (4 cup volume) deep-dish pie shell 
  • Whipped cream (optional)



  • Preheat the oven to 425℉ for 15 minutes. After preheating the oven, reduce the temperature to 350℉ and put the pie in for 40 to 50 minutes. 
  • Pour the ground cinnamon, granulated sugar, ground ginger, salt and ground cloves into a mixing bowl.
  • Mix them all together until they are no longer separated. Take a separate bowl and crack two eggs into it (watch out for shells), then beat the eggs until the eggs are liquidy. 
  • After that, pour the eggs into the bowl with the mixed dry ingredients and mix it all together. 
  • Once it’s fully mixed, start pouring all the pumpkin out of the can and into the bowl with the rest of the ingredients. 
  • When it is all mixed up, start gradually pouring the evaporated milk in while stirring everything together. Make sure it is a liquid and there are no chunks at the bottom of the bowl. 
  • Now that everything is all mixed up, grab the pie crust and start pouring the mixture in. Leave a little space at the top so it doesn’t spill when it goes into the oven. Try not to get anything on the edges of the crust because it will burn. 
  • After the timer goes off, stick a toothpick in the middle and pull it out. If there’s anything on the toothpick, the pie is not ready, but if it’s clean the pie can be taken out and set on a rack to cool off for 2 hours. 
  • When the two hours are up, add whipped cream on top of the pie (optional) and then it’s ready to be served. 

As a first-time pie maker, this recipe didn’t give me any struggles. It was actually quite fun and not messy unless you were to bake with friends; definitely worth a try!