In my world, pie always wins over cake. My husband and I share the same favorite pie, Pumpkin. When we were newly married, we only liked Libby’s Pumpkin Pie. All other brands, and all homemade pumpkin pies were not to be compared to Libby’s. Well, before long, we started learning a lot of things about the ingredients and process of processed foods. We didn’t want to use processed canned pumpkin anymore. Oh no! But we ONLY like Libby’s Pumpkin Pie! And so I set out on a mission…to find the secret to making homemade pumpkin pie that tastes like Libby’s.

Trial and error, experiment upon experiment, and things finally started working. The day everything clicked and I made the “perfect” pumpkin pie, was on a dear friend’s wedding day. She was having a pie reception and I had volunteered to bring two Pumpkin Pies. As I compared recipes, stirred the ingredients, taste tested, and took note of the consistency of the filling, my confidence grew that these pies were going to be my new recipe! For once, I remembered to take notes as I baked. My hubby is always getting annoyed with me for tweaking recipes without noting what I did differently…when something does finally turn out delicious, I usually have no idea how to re create it. Not in this case.

As I pulled the pies out of the oven, everything looked perfect! The crust was flaky, the filling had the perfect texture, and evenly baked. I couldn’t believe I had to donate those pies to a wedding reception rather than devour them all myself! I should have made a 3rd pie to keep at home. I was quite pleased to have such lovely pies to contribute to my friend’s wedding.

Ever since that day, I have been using the same recipe for my pumpkin pie baking. There is one little secret though, this recipe calls for 2 large eggs and 1 small egg. Well, thanks to farm fresh eggs, I can accommodate such things! To me this means, 2 Rhode Island Red eggs, and 1 Silky egg. 🙂

Since first creating this recipe, I have greatly reduced sugar in my diet. We like this recipe with just 1/2 cup of sugar. If you are used to a normal amount of sugar, I suggest increasing the sugar to 3/4 cup. But I would encourage you to gradually reduce the sugar, because you really don’t need it!

Please enjoy my very favorite Pumpkin Pie: Pumpkin Pie Printable Recipe Card