Three-Step Pumpkin Pie


Recipe courtesy of Libby's pumpkin

Serves 8

  • 3 eggs, slightly beaten
  • 1 (15 oz) can Libby's pumpkin
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 to 3 teaspoons pumpkin pie spice (to taste)
  • 1 cup evaporated milk or eggnog
  • 1 stick unsalted butter, melted
  • 1 unbaked 9" deep dish pie shell refrigerated, frozen or homemade
  • 8 large, toasted, Louisiana pecan halves, for garnish, optional
  • whipped cream, for garnish, optional

Note: Our version of pumpkin pie spice includes

  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg (freshly grated preferred)
  • 1/4 teaspoon gound cloves

Holiday Pumpkin Pie 

Holiday Pumpkin Pie

Click image to enlarge


Pre-heat oven to 425˚F.

Put eggs, pumpkin, sugar, salt, spice, butter, and evaporated milk (or eggnog) into a mixing bowl and stir until thoroughly blended. Pour into pie shell and place in oven for 15 minutes. Reduce heat to 350˚F and continue baking until knife inserted in center comes out clean, about 45 minutes.

Remove from oven and decorate with pecans.

Cool. Serve with whipped cream (optional).

Note: Libby's canned pumpkin puree is just that pumpkin, check the label, 100% pumpkin. We have made pumpkin puree from scratch using sugar pumpkins and Libby's is just as good.

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