Skillet Pumpkin Pie Recipe My mother's recipe for skillet pumpkin pie.

Pumpkin pie has been a Thanksgiving obsession of mine for as long as I can remember. I’m OBSESSED. Thanksgiving is NOT Thanksgiving without pumpkin pie. It’s non-negotiable in my eyes. If I know this pie won’t be wherever I’m celebrating stuffing my face, I’ll bring it myself. It’s that important to me. Could I skip the entire meal and only eat pumpkin pie? Probably. Well…maybe not the stuffing.

Cool creamy pumpkin on a soft crust with a dollop of delicious whipped cream. There’s no other way. Now, I make my recipe exactly as my mom has always made it (yes it’s nostalgic for me), but my only special twist is I make mine in a cast iron skillet. Because this is Kitchen Swagger and I do everything in a cast iron skillet. Happy Thanksgiving and happy pumpkin pie-ing!

P.S. Don’t forget to save yourself (or me) an extra slice for breakfast.

Skillet Pumpkin Pie Recipe

• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hour 5 mins
• Yield: 6-8

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Ingredients

• 1 can (15 ounces) 100% Pure Pumpkin (I use LIBBY’S)
• 1 can (12 ounces) evaporated milk
• 1 10 inch unbaked pie crust
• 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
• Whipped cream (optional)

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Instructions

1. Preheat oven to 425° F.
2. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin purée and sugar-spiced mixture. Slowly stir in evaporated milk.
3. Line a greased 8-10 inch cast iron skillet with a pie crust, crimping the outer edges at the top with your thumb and index finger. Pour in pie mixture.
4. Bake at 425° F for 15 minutes. Reduce temperature to 350° F, bake for an additional 40 to 50 minutes or until a toothpick inserted near center comes out clean. Let cool on stove top for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Recipe credit: LIBBY’S Famous Pumpkin Pie.