Pumpkin Pie Recipe

Posted by Donna Diegel Nov 2, 2008

This traditional Pumpkin Pie Recipe is very similar to the famous Libby's Pumpkin Pie Recipe, except that it has less fat and more spice, making it the perfect addition to your holiday dessert table.

Pies, Pies and More Pumpkin Pies!

Between 1989 and 2004, we made literally thousands upon thousands of pumpkin pies. That's a lot of pie crusts to roll. And that was just for the pumpkin pies! Add to that the Apple pies, pecan pies, French Apple Pies, Blueberry Pies among many others, and my hands and poor fingers were tired! It got so crazy after a while that we had to buy a pie press. This was a Godsend as I just couldn't keep up the pace. We still made the Best Ever Pie Crust Recipe, we just divided the dough, put it into the pans and crimped them with the machine. Easy-as Pie!

Pumpkin Pie Recipe

Getting back to the Pumpkin Pie Recipe...this is my favorite recipe. The recipe on the back of the Libby's can was just too blah for my taste. Plus, it had too much evaporated milk in it. We did a major overhaul on the recipe until we got it right. The pie press was working overtime, we had our kids making bakery boxes, printing off labels and packaging Pumpkin Pies until the wee hours of the morning. This continued until the day before Thanksgiving. All our deliveries were made, then we all collapsed in our beds and slept for 2 days. We often slept right through Thanksgiving and had our turkey the day after the rest of our American neighbors were eating their pumpkin pies! So much for a day off!