Best 3 Kellys Pumpkin Pie Recipes

When the leaves start to change color and the air turns crisp, it's time for pumpkin pie. This classic fall dessert is a staple at Thanksgiving and Christmas dinners, but it's also perfect for enjoying on a cozy weekend afternoon. With its creamy, custard-like filling and flaky, buttery crust, pumpkin pie is a true comfort food.

This article features two delicious pumpkin pie recipes: a classic pumpkin pie and a chocolate pumpkin pie. The classic pumpkin pie recipe is made with a simple blend of pumpkin puree, eggs, sugar, and spices. The chocolate pumpkin pie recipe adds a rich chocolate flavor to the classic pumpkin filling. Both pies are topped with a dollop of whipped cream and a sprinkle of cinnamon.

Whether you're a pumpkin pie purist or you're looking for something a little different, you're sure to find a recipe in this article that you'll love. So preheat your oven and get ready to bake up a batch of these delicious pumpkin pies!

Check out the recipes below so you can choose the best recipe for yourself!

KELLY'S PUMPKIN PIE

Kelly's Pumpkin Pie image

This is my own recipe that I'm very proud to share. (I was gonna call it "Better than Libbys Pumpkin Pie" , but was afraid Libbys might get mad, LOL!) But....pssst!...it really is! Enjoy!

Provided by Wildflour

Categories Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup light brown sugar (both work) or 3/4 cup dark brown sugar (both work)
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 teaspoon vanilla
1 (15 ounce) can libbys pumpkin, solid pack
1 (12 ounce) can evaporated milk (not sweetened condensed)
1 unbaked 9-inch deep dish pie pastry
Cool Whip

Steps:

Mix sugar, salt and spices in small bowl.
In large bowl, beat eggs, stir in pumpkin, stir in spice mixture.
Slowly stir in evaporated milk.
(I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell.
Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer.
Pie is done when very center jiggles a little, like jello.
And knife inserted about midway comes out clean.
Cool for about 2 hours before serving.
Pie will set up completely as it cools.
*You can also make 2 (9") shallow pies out of this if desired.
Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.
* I have tried both pumpkin puree and solid pack pumpkin, the solid pack kind works MUCH better. DO NOT sub the puree.

FAMOUS KELLY PUMPKIN PIE

Famous Kelly Pumpkin Pie image

Number Of Ingredients 10

Ingredients

3 eggs, slightly beaten
1 (16-ounce) can solid-pack pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 (5-ounce) can evaporated milk
1 (9-inch) deep-dish pie shell
1 whipped cream or topping

Steps:

Combine ingredients except whipped cream in the order given, mixing well after each addition. Pour filling into deep-dish pie shell and bake in center of the oven for 70 minutes at 375°. Pie will test done if knife is inserted in the center and comes out clean. Cool. Top with whipped cream or topping.

Nutrition Facts : Nutritional Facts Serves

BETTER THAN LIBBY'S PUMPKIN PIE! SSHHH! HEHE

Better Than Libby's Pumpkin Pie! Sshhh! hehe image

Sorry Libby's, but mine is better hands down. Everyone flips and asks for my recipe and then makes it their new holiday tradition as well. Yours is good, mine is just a lil' better. ;) Hope you all enjoy this as much as we do. More than happy to share! Happy Holidays!

Provided by Kelly Williams

Categories Pies

Time 1h10m

Number Of Ingredients 12

Ingredients

3/4 c dark brown sugar
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large large eggs
1 tsp vanilla extract
1 can(s) Libby's solid pumpkin, don't sub puree (15 oz)
1 can(s) evaporated milk (12 oz)
1 unbaked 9" deepdish pie pastry, homemade or pillsbury sheet
sweetened whipped cream, Cool Whip or Ready Whip

Steps:

1. In a large bowl, beat eggs with a whisk.
2. Whisk in pumpkin stirring with the whisk.
3. Whisk in sugar, salt, and spices, again stirring in with a whisk.
4. Stir in vanilla.
5. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.)
6. Pour into unbaked pie shell.
7. Bake at 425 for 15 minutes. Reduce temp to 350 and bake 40-50 minutes longer. Pie is done when very center jiggles a little, like Jell-O and knife inserted about midway comes out clean.
8. Cool for about 2 hours before serving. The pie will set up completely as it cools. *You can also make 2 (9") shallow pies out of this if desired.

Tips:

Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin or by using canned pumpkin.
Don't overmix the batter. Overmixing will make the pie tough.
Bake the pie until a toothpick inserted into the center comes out clean. This will take about 50-60 minutes.
Let the pie cool completely before serving. This will help the pie to set and the flavors to meld together.
Serve the pie with a dollop of whipped cream or ice cream.

Conclusion:

Kelly's pumpkin pie is a delicious and classic fall dessert. With its creamy filling and flaky crust, this pie is sure to be a hit with your family and friends. Follow the tips above to make sure your pie turns out perfectly.