The Best Pumpkin Pie Recipe

My mom makes the BEST pumpkin pie. That may be a biased statement, but I don’t care. No one will ever tell me otherwise. Since I don’t like cake, I always requested one of her pumpkin pies for my birthday instead (thankfully I have a birthday in October, when it’s entirely appropriate, and not July). I’m all about sharing the wealth, so I’m sharing the recipe with the rest of you - so your lives may be blessed with the perfect fall flavors of this pie.


1 can (15oz.) of Libby’s Pure Pumpkin

1 ½ cups (12 fl. oz.) of Carnation Evaporated Milk

¾ cup granulated sugar

½ tsp. salt

1 tsp. ground cinnamon

⅓  tsp. ground cloves

½ tsp. nutmeg

2 large eggs

1 unbaked 9-inch deep dish pie crust



  1. Preheat oven to 425°F
  2. Mix the dry ingredients in a small bowl or measuring cup. Beat the eggs in a large bowl and slowly stir in the pumpkin and dry ingredient mixture. Stir in milk little by little. 
  3. Once the mixture is smooth (should be pretty soupy) pour it into the pie crust.
  4. Bake the pie in the oven for 15 minutes and then reduce the temperature to 350°F and bake for an additional 30-40 minutes (until a toothpick or knife comes out clean from the center).
  5. Cool on a wire rack for 2 hours, and then refrigerate until ready to eat.

Serve with whipped cream and a dash of pumpkin pie spice on to


This pie won’t let you down. Enjoy!