This Baked Pure Pumpkin Pie is easy to make, and the recipe is on the back of Libby's Pure Pumpkin can!

You can find Libby's products at most grocery stores. The pure pumpkin isn't just for pie making. Add to waffles, pancakes, cheesecakes, muffins, and bread or even a pumpkin spice treat!

The recipe for this pie is on the back of the can or you can just print it out here!

Libby's Pure Pumpkin Pie Recipe

Name: Libby's Pure Pumpkin Pie Recipe
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 3/4 cup sugar; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 2 large eggs; 15 oz canned Pumpkin (I prefer Libby's 100% Pure Pumpkin); 12 oz Evaporated Milk; 1 unbaked 9-inch pie crust (4-cup volume deep-dish pie crust)

Ingredients

¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
15 oz can of Libby's 100% Pure Pumpkin
12 oz Evaporated Milk
1 unbaked 9-inch pie crust, 4-cup volume deep-dish pie crust

Instructions

Mix the sugar and spices in a small bowl.
In a large bowl, beat the eggs.
Stir in the pumpkin and sugar-spice mixture.
Add the evaporated milk.
Stir and pour into the unbaked pie shell.
Cover the pie with a pie crust shield to prevent the edge of the crust from getting too brown. If you don't have one of these, you can use bits of aluminum foil to cover the exposed crust.
Bake at 425°F for 15 minutes.
Reduce the temperature to 350°F; bake 40-50 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Serve warm or cool with a dollop of Whipped Cream.

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