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Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

how to make pumpkin pie?

how to make pumpkin pie homemade

6 Answers

  • Lainey
    Lv 5
    1 decade ago
    Favorite Answer

    There maybe hundreds of pumpkin pie recipes out there that are good, but my families favorite is using the recipe on the can of Libby Pumpkin.


    3/4 cup granulated sugar

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    1/2 teaspoon ground ginger

    1/4 teaspoon ground cloves

    2 large eggs

    1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

    1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

    1 unbaked 9-inch (4-cup volume) deep-dish pie shell

    Whipped cream (optional)


    MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

    POUR into pie shell.

    BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

    The only variation I do on this recipe is adding heaping portions of the spices called for. It's the best pumpkin pie EVER!

  • Anonymous
    1 decade ago

    Many pumpkin pie recipes turn out really dry and I hate that. This one is different.

    Marlene’s Pumpkin Pie – This is a wonderful, moist & creamy pie.

    1 Pillsbury pie shell, uncooked (room temp)

    2 eggs, beaten

    1-12oz can evaporated milk (not sweet condensed)

    1-15 oz can canned pumpkin

    1 cp sugar (scant)

    1 ½ tsp cinnamon

    ½ tsp cloves

    ½ tsp allspice

    ½ tsp nutmeg

    ½ tsp ginger

    ½ tsp salt

    Stir the eggs, condensed milk, and pumpkin together in a large bowl. Add the sugar and spices and stir till well blended.

    Trim the pie shell and fit it into the pan. Pinch the edge to make it decorative. Use strips of aluminum foil to cover the edge of the crust and keep it from getting to browned and burnt looking.

    Stir the pie mix as the spices tend to settle to the bottom when it sits. Pour it into the pie shell and bake it at 425* for 15 min. Reduce the heat to 350* for 45 min.

    It may be a bit jiggly in the center when you pull it out of the oven but it will set up as it cools.

  • 1 decade ago


    1 (8-ounce) package cream cheese, softened

    2 cups canned pumpkin, mashed

    1 cup sugar

    1/4 teaspoon salt

    1 egg plus 2 egg yolks, slightly beaten

    1 cup half-and-half

    1/4 cup (1/2 stick) melted butter

    1 teaspoon vanilla extract

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground ginger, optional

    1 piece pre-made pie dough

    Whipped cream, for topping


    Preheat the oven to 350 degrees F.

    Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

    For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

    Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

  • Anonymous
    1 decade ago

    Buy a can of Libby's pumpkin and a pie shell. Follow the recipe on the back of the Libby's label.

  • 1 decade ago

    This delicious pumpkin pie is so good, it deserves to be placed in your regular dessert repertoire - don’t wait for the holidays. The scent of cinnamon, ginger, nutmegs and cloves is too enticing to resist.

    Just follow the link for the recipe!

  • 1 decade ago

    There are recipes on the can of pumpkin. Or go to

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