🥧 Libby’s Pumpkin Pie — Cozy, Simple & Shared With My Tiny Helper
This pumpkin pie was extra special because my granddaughter, Libby, was right beside me in the kitchen — measuring, stirring, and smiling through the whole process. Baking with her makes the pie taste even sweeter, and reminds me that memories made in the kitchen matter just as much as the food itself.
This is a classic pumpkin pie — simple, warm, and full of fall flavor — without unnecessary sugar or fuss.
Ingredients
1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
2 eggs
3/4 cup sugar (or 1/2 cup if reducing sweetness)
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
Pinch of salt
1 unbaked pie crust
(Optional: a tiny assistant with small measuring hands and big enthusiasm)
Method
Preheat oven to 425°F.
In a bowl, mix pumpkin, evaporated milk, eggs, sugar, and spices until smooth.
Pour filling evenly into pie crust.
Bake for 15 minutes at 425°F, then reduce temperature to 350°F and bake for another 40–50 minutes until set.
Allow to cool at least 2 hours before slicing.
Serve with whipped cream if desired — or as Libby prefers, “Just plain!”
The Heart Behind This Pie
Baking with Libby turns cooking into a connection — with smiles, curiosity, and conversation. She learns measurements and ingredients, but more importantly, she learns that the kitchen is a place of joy, love, and creativity.
Serving Suggestions
Enjoy warm or chilled
Top with whipped cream
Pair with hot tea or coffee
Share with someone you love in the kitchen
My Honest Thoughts
This pie tastes like fall — but it also tastes like love, laughter, and little fingerprints of flour on the counter. I couldn’t ask for anything better.
