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Classic Pumpkin Pie: So Easy It’s Ridiculous

Classic Pumpkin Pie: So Easy It’s Ridiculous

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Even though my favorite holiday pies involve Pumpkin and Bourbon (no brainer) or Sweet Potato and Pecans (two pies in one!) you can’t beat the ease of the classic holiday pumpkin pie. And the Libby’s pumpkin pie recipe on the back of the can is as classic as you can get.

Here it is, with step-by-steph photos…and even a video. Enjoy making this for your holiday dinners, even at the last minute, and be sure to please everyone’s sweet tooth at the table.

Classic Pumpkin Pie

Recipe by Libby’s

Ingredients for 10 servings:

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) Pumpkin purée
1 can (12 fluid ounces) Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell or Homemade Pie Crust (it’s easier than you think, and it’s so much better than a store-bought crust)

Directions:

Classic Pumpkin Pie easy pie crust

Make pie crust, or thaw premade crust. IF HOMEMADE: make your pie crust look pro by using your finger to press the sides all the way around. It’ quick, simple, and elevates the look of the end result.

 

Classic Pumpkin Pie IngredientsPreheat oven to 425° F and gather ingredients.

 

Classic Pumpkin Pie Dry IngredientsMix sugar, cinnamon, salt, ginger and cloves in small bowl.

 

Classic Pumpkin Pie Eggs BeatenBeat eggs in large bowl.

 

Classic Pumpkin Pie Stir in Pumpkin

Stir in pumpkin and sugar-spice mixture.

 

Gradually stir in evaporated milk.

 

Classic Pumpkin Pie Poured in pie shell

Pour into pie shell.

 

Classic Pumpkin Pie - easy and deliciousBake for 15 minutes. Reduce temperature to 350° F, and bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

 

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Classic Pumpkin Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell or homemade pie shell
Instructions
  1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. Pour into pie shell.
  3. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
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Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

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These pumpkin muffins are easy, quick and satisfying – there are only 3 steps. Everyone in the family will love them! Especially pumpkin spice latte lovers, like me.

You can also sub 1/4 of the flour for whole-wheat or almond flour, and part or all of the sugar with alternative sugar (like erithritol or monkfruit) to make them healthier. I might even sneak in some grated zucchini (just take out half the milk).

Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

Based on recipe by VeryBestBaking.com

Ingredients for 12 servings:

  • 2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, melted
  • 1/2 cup Pumpkin purée
  • 2 large eggs, lightly beaten
  • 1/3 cup buttermilk or milk
  • 1 teaspoon vanilla

Directions:

Preheat oven to 400° F. Grease or paper-line 12 muffin cups.

Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full.

Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.

 

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Spiced Pumpkin Muffins
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These pumpkin muffins are easy, quick and satisfying - there are only 3 steps. Everyone in the family will love them! Especially pumpkin spice latte lovers, like me.
Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ½ cup butter, melted
  • ½ cup Pumpkin purée
  • 2 large eggs, lightly beaten
  • ⅓ cup buttermilk or milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 400° F. Grease or paper-line 12 muffin cups.
  2. Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling ¾ full.
  3. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.
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Deep Fried Brussels Sprouts

Deep Fried Brussels Sprouts

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How long have Brussels Sprouts dominated menus? Man, they are delicious…we’ve had them with bacon, reduced balsamic vinegar, blue cheese, garlic, pine nuts, honey-glazed, charred with parmesan, chili flakes, cream and even pomegranate seeds.

But the best way (especially if you are deep-frying a turkey or chicken) is deep-fried Brussels sprouts with sherry vinegar & capers. This is so easy if you already have a deep fryer read to go – as soon as you pull out the bird, just throw in the Brussels Sprouts, follow the directions below, and voila!

To make them, trim the stem off washed Brussels Sprouts and cut them in half. Heat peanut oil in a deep fryer to 350 degrees – grapeseed and cottonseed oils also have a high smoke point (olive oil won’t work). Fry them for 2-4 minutes or until golden brown – before they get mushy inside. This all depends on the size – watch for the edges to get golden and crispy-looking, while the bulb is still green.

Remove them onto paper towels to dry up some of the grease and toss them with Sherry vinegar and kosher salt, then finish them with a handful of capers.

It’s important to use the best ingredients, which means Spanish Sherry – the place where Sherry originates – and when it comes to capers, smallest are best.

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Deep Fried Brussels Sprouts
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Best way to cook Brussels sprouts (especially if you are deep-frying a turkey or chicken) is deep-fried with sherry vinegar & capers.
Ingredients
  • 1 pound Brussels sprouts
  • Peanut Oil for frying
  • Sherry
  • sea salt
  • capers
Instructions
  1. Trim the stem off washed Brussels Sprouts and cut them in half.
  2. Heat peanut oil in a deep fryer to 350 degrees – grapeseed and cottonseed oils also have a high smoke point (olive oil won’t work).
  3. Fry them for 2-4 minutes or until golden brown – before they get mushy inside. This all depends on the size – watch for the edges to get golden and crispy-looking, while the bulb is still green.
  4. Remove them onto paper towels to dry up some of the grease and toss them with Sherry vinegar and kosher salt, then finish them with a handful of capers.
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No-Fail Sweet Potato Pie: Southern Charm on a Plate

No-Fail Sweet Potato Pie: Southern Charm on a Plate

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No-Fail Sweet Potato Pie recipe

Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even has “No Fail” in the recipe title!

If you’re looking for something a little easier, a little slower, with a nice Southern drawl, this one’s for you. Plus, it beats all the pies on the holiday table!

Watch the video above to see how easy it is.

No-Fail Sweet Potato Pie 

Ingredients for 8 servings:

FILLING
  • 3/4 pound sweet potatoes (about 2 large or 3 small to medium)
  • 1/4 cup melted butter
  • 1 can (14 ounces) Sweetened Condensed Milk (fat free is ok)
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 unbaked (4-cup volume) deep-dish pie shell or Homemade Pie Crust (it’s easier than you think, and it’s so much better than a store-bought crust)
TOPPING
  • 1 large egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon melted butter
  • 1 cup chopped pecans

Directions:

FOR FILLING

No-Fail Sweet Potato Pie recipe

PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil, as shown above.

No-Fail Sweet Potato Pie recipe

BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl. INCREASE oven temperature to 425° F.

No-Fail Sweet Potato Pie recipe

POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.

No-Fail Sweet Potato Pie recipe

BAKE at 425° F, as shown above, for 20 minutes. Remove from oven; reduce temperature to 350° F.

FOR TOPPING

No-Fail Sweet Potato Pie recipe

MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.

No-Fail Sweet Potato Pie recipe

BAKE for an additional 25 minutes or until set.

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Sweet Potato Pie with Pecan Topping
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Being from the South/Midwest/Above Texas, the thought of a sweet potato pie with a pecan pie topping really appealed to me. Plus, this one even has "No Fail" in the recipe title.
Ingredients
  • FILLING
  • ¾ pound sweet potatoes (about 2 large or 3 small to medium)
  • ¼ cup melted butter
  • 1 can (14 ounces) Sweetened Condensed Milk
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 large egg
  • 1 unbaked 9-inch pie shell or Homemade Pie Crust*
  • TOPPING
  • 1 large egg
  • 2 tablespoons dark corn syrup
  • 2 tablespoons packed brown sugar
  • 1 tablespoon melted butter
  • 1 cup chopped pecans
Instructions
  1. FOR FILLING:
  2. PREHEAT oven to 375° F. Wash and wrap sweet potatoes in foil.
  3. BAKE for 30 to 45 minutes, depending on size. Unwrap and rinse potatoes under cold water; remove skin. Break apart in large bowl.
  4. INCREASE oven temperature to 425° F.
  5. POUR melted butter in bowl with sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, grated orange peel, cinnamon, vanilla extract, nutmeg, salt and egg. Pour into unbaked pie shell.
  6. BAKE at 425° F for 20 minutes. Remove from oven; reduce temperature to 350° F.
  7. FOR TOPPING:
  8. MIX together egg, corn syrup, sugar, butter and nuts in small bowl; spread over pie.
  9. BAKE for an additional 25 minutes or until set.
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Pumpkin Pie Deconstructed: 6 New Recipes

Pumpkin Pie Deconstructed: 6 New Recipes

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Pumpkin Bourbon Pie Recipe
Photo by VeryBestBaking.com

Pumpkin pie, a holiday tradition. Whether you like the classic version or a slightly more flavorful Broubon version (which makes this the favorite for my family), it’s just not the holidays without a pumpkin pie of some kind.

This year, we’ve asked 6 bloggers to help us deconstruct and reinvent pumpkin pie, and create 6 totally new ways to make it. You’ve probably seen Bravo’s Top Chef where contestants are often asked to take whatever ingredients are given to them and create something delicious and spectacular out of it. I do this best with the remnants in my fridge, especially after a party. Well, we’re throwing classic pumpkin pie fixings at our bloggers, and you’re going to like what they’ve cooked up.

Pumpkin Pie Spice Cake recipe

Or baked up in Jessica’s case, from How Sweet It Is, who created the 6-layer Pumpkin Pie Spice cake above (plus another layer cake with more chocolate!):

  • Cake #1 = 2 layers each of peanut butter cake, crunchy cinnamon apple cake and spiced pumpkin cake, each layer sandwiched by a layer of cinnamon sugar butter cream
  • Cake #2 = a center layer of pumpkin spice cheesecake, enveloped by chocolate fudge cake with the outermost layers being peanut butter cake, concealed in a thick layer of dark chocolate fudge chip frosting

Cinnamon Crêpes with Pumpkin Mousse & Graham Crust Crumble recipe

Kelly from Evil Shenanigans created a lighter, elegant pumpkin dessert with the Cinnamon Crêpes with Pumpkin Mousse & Graham Crust Crumble above, something even the pickiest in-laws will love.

Pumpkin Pie Popsicles recipe

Or maybe you don’t especially like pumpkin pie (I know there are some of you out there), and maybe you’d like a refreshing twist like Pumpkin Pie Popsicles above from Damaris’ Kitchen Corners. These are so unique; I love how creamy they look, and also easy to make!

Pumpkin Ice Cream Pizza Pie recipe

Another twist on the original is Knuckle Salad‘s Pumpkin Ice Cream Pizza Pie above, which Kristina re-creates from her childhood memories of ice creams shop goodies and tough love.

Pumpkin Pie Rice Pudding recipe

Looking for something delicious, crustless and gluten-free? Then, the Pumpkin Pie Rice Pudding recipe above created In Erika’s Kitchen is for you.

Pumpkin Crème Brulée recipe

I don’t know about you, but I love crème brulée, and I love Julie’s (aka Mommie Cooks) Pumpkin Crème Brulée above, although I think I would have loved her pumpkin hand pies and whoopie pies too.

So this holiday season, we hope you’ll be inspired to deconstruct your own pumpkin pie and try something new. It not, there’s always the classic version…and the slightly more tipsy one too.

Recipe Links:

Pumpkin Post: Spiderweb Pumpkin Curry Soup

Pumpkin Post: Spiderweb Pumpkin Curry Soup

by ·

I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Pumpkin is also great in chili!

Spiderweb Pumpkin Curry Soup

Ingredients for 4 Servings:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/8 to 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin purée
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1/4 cup light sour cream

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

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Spiderweb Pumpkin Curry Soup
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it's low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ teaspoons curry powder
  • ⅛ to ¼ teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin puree
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • ¼ cup light sour cream
Instructions
  1. HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
  2. TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
  3. PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
  4. PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
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Green Jalapeño Margarita: Go Green on Cinco de Mayo

Green Jalapeño Margarita: Go Green on Cinco de Mayo

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Green Jalapeño Margarita recipe

Here’s a trend I’ve been seeing lately: adding spinach to smoothies, grating zucchini into brownies and stirring pumpkin into soup and pastas. This may sound crazy, but these are all good ways to get more nutrients into our diets, which most of us need! And, they really do taste delicious…or, rather, I should say they don’t taste at all. I can’t even detect the extra veggies added to these particular dishes, so I get to eat my favorite foods with one extra, effortless serving of vegetables.

So, I soon became a spinach-smoothie convert, throwing a handful of spinach into any combination of frozen fruit, yogurt and instant breakfast mix I was blending. As May rolled around, I realized I could easily incorporate this trick into one of my favorite cocktails: the frozen margarita! Plus, I love jalapeños and drinks with a bit of spice. Adding a few fresh slices of this hot pepper + spinach gives your frozen margarita some heat, as well as a gorgeous green color. And it still tastes like that awesome beach trip to Mexico.

I give you the Green Jalapeño Margarita: your new favorite frozen summery drink.

Green Jalapeño Margarita

Ingredients for 2 servings:

  • 3/4 cup fresh spinach leaves
  • 1/4 cup Tequila blanco
  • 1/4 cup orange liqueur (such as Triple Sec or Grand Marnier)
  • 1/4 cup apple juice or orange juice
  • 1/4 cup fresh lime juice
  • 2 to 4 slices fresh jalapeño chile
  • 10 to 12 cilantro leaves
  • 2 cups crushed ice
  • Coarse salt

Directions:

PLACE spinach, Tequila, liqueur, Juicy Juice, lime juice, jalapeño slices, cilantro and ice in blender; cover. Blend until smooth.

DIP rims of glasses into water; dip into salt and shake off excess. Pour margarita mixture into glasses. Garnish each with a jalapeño slice, if desired.

Cook’s Tip: Increase amounts of jalapeño, cilantro and spinach leaves according to taste.

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Green Jalapeño Margarita
Author: 
Recipe type: Drinks
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 1
 
Try this healthier - and still delicious - take on a spicy, frozen margarita.
Ingredients
  • ¾ cup fresh spinach leaves
  • ¼ cup Tequila blanco
  • ¼ cup orange liqueur (such as Triple Sec or Grand Marnier)
  • ¼ cup apple juice or orange juice
  • ¼ cup fresh lime juice
  • 2 to 4 slices fresh jalapeño chile
  • 10 to 12 cilantro leaves
  • 2 slices cucumber
  • 2 cups crushed ice
  • Coarse salt
Instructions
  1. PLACE spinach, Tequila, liqueur, apple or orange juice, lime juice, jalapeño slices, cilantro, cucumber and ice in blender; cover. Blend until smooth.
  2. DIP rims of glasses into water; dip into salt and shake off excess. Pour margarita mixture into glasses. Garnish each with a jalapeño slice, if desired.
  3. Cook's Tip: Increase amounts of jalapeño, cilantro and spinach leaves according to taste.
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