This is a very easy pie to make and I've been using the recipe right off the Libby's 100% Pure Pumpkin for years.
I know some people like to add nuts, or sweetened condensed milk or other items but I use the Famous recipe as is and it turns out every time!
Here's what you need:
1 ~ 9 inch pie crust, No fail pie crust (homemade) or store bought
1 ~ 15 oz. can Libby's 100% Pure Pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs, at room temperature
1 - 12 oz. can evaporated milk
Preheat oven to 425 degrees.
Make the pie crust as the recipe states and place in the pie shell and set aside.
In a medium bowl mix the sugar, spices, and salt. Add the eggs and mix well.
Add the pumpkin and mix until completely combined.
Add the evaporated milk and mix until smooth.
Pour into prepared pie crust and place carefully (trying not to slosh) on the middle rack in the oven.
Bake for 15 minutes at 425 degrees then turn the oven to 350 degrees and continue to bake an additional 45-50 minutes.
I test my pie by placing a butter knife in the very center (because you have to cut the pie to serve it anyway) to make sure the pie is done. A little of the filling will stick to the knife but it won't be runny.
Cool completely and serve with fresh whipped cream.
Best dessert in all the land! No need to try any other Pumpkin Pie recipes :)
Serves 1 - 9 inch pie
Here's the handy printable - Classic Pumpkin Pie