This recipe, the gold standard for pumpkin pie, was created by Libby’s brand canned pumpkin. We – and most other Americans – agree that there is nearly no other recipe that is quite as good. This pie sets the standard for pumpkin pies and is what most people think of when they hear the term. This pie is scaled to make 1 pie. Feel free to double it.

1/2 c sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 15oz can pumpkin (Libby’s)
1 12oz can Evaporated milk
1 recipe Mom’s Pie Crust or Perfect Pie Crust

Instructions

Preheat oven to 425 degrees.

Mix sugar, salt, cinnamon, and ginger in a small bowl. Stir into pumpkin, in a large bowl. Beat eggs, one at a time, into the pumpkin mixture until smooth. Carefully stir in the evaporated milk.

Pour into pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for 40-50 more minutes or until nearly set. Let cool at least 2 hours before serving for best texture.

Refrigerate leftovers.