12-inch Pumpkin Pie
Libby’s classic pumpkin pie recipe for a 12-in pie pan with a few tweaks. My Gram’s favorite dessert.
Servings Prep Time
12-16slices 20minutes
Cook Time Passive Time
55-65minutes 3hours
Servings Prep Time
12-16slices 20minutes
Cook Time Passive Time
55-65minutes 3hours
Ingredients
Instructions
  1. Preheat oven to 425 degrees. Make pie crust and press into 12-inch pie pan.
  2. In small bowl, mix sugar, cinnamon, salt, ginger, and cloves.
  3. In large bowl, by hand or using Mr. Mixer, beat eggs together. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  4. Pour into pie crust. Bake at 425 degrees for 15 minutes. Reduce temp to 350 degrees. Bake for 40-50 more minutes or until knife inserted near center comes out clean.
  5. Cool for 2 hours unless serving immediately. Refrigerate. Top with whipped cream before serving.
Recipe Notes

Here’s My FAV pie crust recipe.

Serve this Pumpkin Pie with Fresh Whipped Cream.

 

More Thanksgiving pies:

12-inch Pecan Pie

12-inch Chocolate Pecan Pie

 

Need a mixer? Get Mr. Mixer here.