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If you’re looking for an easy, no fail dessert this Thanksgiving then this Carnation Pumpkin Pie Recipe is exactly what you need.
Well folks, it’s that time of year again! I’m not sure about you but every year, the holiday season seems to creep up faster and faster.
I’m even getting this easy pumpkin pie recipe up a minute to late. Thanksgiving is literally just days away.
Hopefully, you are a little more prepared than me. But just in case the holidays have creeped up on you too, here is a delicious pumpkin pie recipe that is sure to become a family favorite.
Let’s make the best pumpkin pie recipe ever
This carnation pumpkin pie recipe is a real crowd pleaser and so easy to make. I am sharing a recipe for one pie, but you can easily double it and make two.
You can use your regular pie crust for this recipe but I find the store bought crust to work fine.
Here is a list of all the ingredients you will need to make this pumpkin pie:
1 can of pumpkin puree (like Libby’s)
Carnation Evaporated Milk
Pumpkin Pie Spice
Pre-made pie crust
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How to make this Pumpkin Pie
I’m pretty sure this recipe made with carnation evaporated milk has made its way around the internet. I actually found this one in my mom’s old recipe box. Her recipe was typed up without a name, but I believe it is pretty much the famous Libby’s Pumpkin Pie.
I made a few changes though from my mom’s recipe. My recipe does not call for making your own crust. I prefer to use a refrigerated pre-made pie crust instead. Honestly, it’s just one less thing to have to prepare during the holidays. I also swapped out the individual spices, for a pre made pumpkin pie spice blend.
Here are the 3 easy steps to getting this tasty pie on the table this holiday season….
To get started, pre-heat the oven to 425 f. degrees. Now, roll out your pie crust into a 9-inch pie plate. I love to use a fluted pie plate because it makes it so much easier to get that pinched pie effect on the crust.
Once you’ve rolled out your crust into the baking dish it’s time to mix together the pumpkin pie mixture. Start by lightly beating 2 large eggs in a large mixing bowl with an electric mixer. Then add the evaporated milk, pumpkin purée, granulated sugar and pumpkin spice. Mix together until you have a smooth and creamy pumpkin pie filling.
The next step is to pour the mixture into the pie crust and is now ready to be placed into the preheated oven.
Before you do that though, you should cover the edges of the crust with a pie shield or aluminum foil (which is what I use). This helps stop the edges of the pie from burning.
The pumpkin pie should bake at 425 f. degrees for the first 15 minutes. After that, lower the temperature to 350 f. degrees and continue to bake until a knife inserted in the center comes out clean. This should take approximately 30 minutes. When done baking, allow the pie to cool at room temperature for about an hour.
Once the pie cools you can dig in, top it with with homemade whipped cream or premade whipped cream from the grocery store.
If you’re in need of any other holiday dessert ideas here is a few more that might interest you
How far in advance can I make pumpkin pie
Homemade Pumpkin Pie can be made a few days in advance. If stored properly, it should last 3-4 days in the refrigerator.
How should I cover my pie
You can cover your pie with either tin foil or plastic wrap. Just remember that the pie is actually a custard so you want lay anything on top of it, including the saran or tin foil.
Can I substitute with brown sugar
Although, I have not done so, you can swap out the granulated sugar with brown sugar. It shouldn’t make a huge difference but it might change the texture of the finished pie.
I’m not really a pie baker but this Carnation Pumpkin Pie made with Libby’s Pure Pumpkin is hands down one of the easiest desserts I’ve ever baked.
It’s sure to be a hit with friends and family during the Holidays!
Give it a try and let me know what y’all think in the comments below!
Easy Carnation Pumpkin Pie
- 1 1/4 cup pumpkin puree
- 2/3 cup sugar
- 2 eggs
- 1/4 tsp salt
- 3/4 cup evaporated milk
- 1 tbsp pumpkin pie spice blend
- 1 refrigerated pie crust
- Pre heat oven to 425 f. degrees
- Roll out refrigerated pie crust into an ungreased pie dish.
- Beat eggs slightly with a hand mixer. Then add pumpkin puree, sugar, salt, spices and evaporated milk. Mix until smooth and creamy.
- Pour filling into crust. Cover pie crust edges with a pie crust shield or aluminum foil. Bake at 425 f. for 15 minutes.
- Reduce temperature of oven to 350, continue to bake another 35 minutes or until a knife or toothpick inserted in center of the pie comes out clean.
- Let cool one hour. Serve warm with whipped cream.Stores well for 3-4 days in the refrigerator.