This variation on Libby’s classic pumpkin pie is just a little milder then the traditional recipe, thanks to the substitution of cinnamon in place of cloves, and is usually preferred in our blind tastes tests to the original! This recipe is scaled to 1 pie. Feel free to double it and make two!

1/2 c sugar
1/2 tsp salt
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
2 large eggs
1 15oz can pumpkin (we favor Libby’s)
1 12oz can Evaporated milk
1 recipe Mom’s Pie Crust or Perfect Pie Crust


Preheat oven to 425 degrees.

Mix sugar, salt, cinnamon, and ginger in a small bowl. Stir into pumpkin, in a large bowl. Beat eggs, one at a time, into the pumpkin mixture until smooth. Carefully stir in the evaporated milk.

Pour into pie shell and bake for 15 minutes. Reduce heat to 350 degrees and bake for 40-50 more minutes or until nearly set. Let cool at least 2 hours before serving for best texture.

Refrigerate leftovers.