Classic Pumpkin Pie

Classic Pumpkin Pie

I believe my spirit animal is the Canadian Goose.

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They have this whole migration thing down. They are constantly seeking out warmer weather. I, like my brethren, love the warmer weather. I should craft my own plane to ride along side them so I can settle in with them in a prime spot. (Which reminds me of at Anna Paquin movie which makes me ball like a baby.)

Except I can’t do that because are assholes that crap everywhere and eww.

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Anyway, in some attempts to embrace in inevitable cold, I’m trying to enjoy every that the season has to offer. I enjoy the things like leaf peeping, pumpkin carving, baking up a storm, eating an unacceptable quantity of hot Apple Cider Donuts, and of course, apple picking.

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Basically making pie is a perfect fall activity. We have begun to clear the days/nights when keeping the oven on for 45-60 minutes for a pie was questionable. Like, how much more heat can I have in this house?! But now, the temps are pie perfect.

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And pumpkin is such a great pie. A perfect fall pie.

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One day I will make it completly from scratch but right now the only squashes in my oven are of the butternut, buttercup, acorn, and spaghetti. I have yet to roast up a sugar pumpkin but the problem with that is that canned pumpkin is so good. Just pop that sucker open and scoop it out. But, hmmm… I used to think that premade pie crusts were ah-maze, but now that I am making my own I have seen the light.

Until I get a sugar pumpkin to roast up, I will be whip up this canned classic. So while it isn’t exactly from scratch (my crust was homemade!!!) it was pretty dang good.

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Classic Pumpkin Pie

Makes 1 pie, 8 servings


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch deep-dish pie shell


  1. Preheat oven to 425 degrees.
  2. In a small bowl, combine the  sugar, cinnamon, salt, ginger, cloves, and nutmeg.
  3. Beat the eggs in a large bowl. Stir in pumpkin and vanilla extract.  Mix the sugar-spice mixture until completely combined. Gradually stir in evaporated milk.
  4. Pour the pie mixture into the crust line pie plate.
  5. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes more, or until a knife inserted near center comes out clean.
  6. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Slightly adapted from Libby’s


About iamahoneybee

Mom to Autumn and Hunter, Wife to Price. Rabbit and Boston Terrier owner. Former Bostonian soaking up the Florida Sun. Home cook messing around with a little bit of this and a little bit of that. You'll find me most often with my phone in hand wearing my uniform of a Tunic with leggings rocking some Sperry's. A bit of prep mixed with bourbon and a foul mouth.
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4 Responses to Classic Pumpkin Pie

  1. amanda says:

    I frickin hate those geese! I can’t think of a more annoying creature. Love pumpkin pie though! We’re probably skipping Thanksgiving (because Spencer won’t be home) but I’m gonna have to make some pumpkin pie!


  2. Linda / Mom says:

    We have crows which attack my hub caps… I hate them and they are so
    Damn noisy. The pie looks delicious.
    I will make one when the temp is below 90. 🙂


  3. Pingback: Pumpkin Pie Milkshake | I am a Honey Bee

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