Morgan’s Favorite Pumpkin Pie Recipe

The holiday season is officially here. Feeling pressure about hosting the perfect Thanksgiving meal for your family or friends? Farmer Morgan Kontz from Colman, S.D., knows a thing or two about hosting large groups and has some tips for making everything run smoothly in this guest blog post.


I am so thankful every year when this holiday rolls around because it signifies the end of a season. Harvest is complete and we have “bushels” for which to be thankful. We work hard on our farm throughout the year to grow our crops and raise our animals in a sustainable manner. To us, sustainability means farming with the future in mind. That means preserving the land so that we leave it in even better condition than when we found it.

As a mother, when it comes to food, I enjoy being a part of the farm because I know where the quality food comes from that I put on our table and feel confident feeding it to our family. I love preparing large meals for people, being a host and opening our home for fellowship.

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Before I go, I want to share with you my favorite thing to make for my family at Thanksgiving: pumpkin pie. This dessert will be sure to please your guests. Just don’t forget the whipped cream.

Print Recipe
Libby’s® Pumpkin Pie
Course Desserts
Prep Time 15 minutes
Cook Time 55 minutes
Servings
people
Ingredients
  • 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 15 ounce can Libby's 100% Pure Pumpkin
  • 1 12 fluid ounce can evaporated milk
  • whipped cream
Course Desserts
Prep Time 15 minutes
Cook Time 55 minutes
Servings
people
Ingredients
  • 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 15 ounce can Libby's 100% Pure Pumpkin
  • 1 12 fluid ounce can evaporated milk
  • whipped cream
Instructions
  1. Heat oven to 425 F.
  2. 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.
  3. Pour into pie shell.
  4. Bake for 15 minutes. Reduce temperature to 350 and 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.
Recipe Notes

Nutritional information (per one serving)
Calories: 280
Protein: 6 g
Carbohydrates: 40 g
Fiber: 2 g
Fat: 11 g
Saturated Fat: 5 g
Cholesterol: 70 mg
Sodium: 350 mg

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