Pumpkin Pie
I had never made a pumpkin pie before and my sister had told me the best recipe was on the can of Libby's® Pure Pumpkin. There are many recipes out there, but the Libby's® recipe is easy, delicious and perfect every time!
Pumpkin Pie Recipe
Ingredients:
- 1 unbaked 9" deep dish pie crust, store bought or homemade
- 1 15oz can Libby's® 100% Pure Pumpkin
- 1 12oz can of evaporated milk
- 2 large eggs
- 3/4 cup white sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Directions:
- Preheat oven to 425 degrees.
- In a small bowl, combine sugar, cinnamon, salt, ginger and cloves.
- In a large bowl, beat or whisk eggs. Add pumpkin and sugar-spice mixture. Stir until well combined.
- Gradually add in the evaporated milk to the pumpkin mixture. Stir until well combined.
- Pour the mixture into the 9" deep dish pie crust. You will be able to completely empty the bowl into the crust...even though you might think there is too much filling.
- Bake 15 minutes in preheated 425 degree oven. Reduce the temperature to 350 degrees.
- Continue to bake for an additional 40 to 50 minutes. Pie is done when toothpick inserted comes out clean. Place on rack to cool for 2 hours before serving.
Comments:
-
Top with whipped cream when serving.
- You may also use a graham cracker crust which turns out delicious also.
Tips:
- If the edges start to brown, use a pie crust saver or cover the edges with tin foil.
- I place the unbaked pie shell on a cookie sheet first, and then
pour the mixture in the shell. It is much easier to put it in the
oven without spilling.
Dakota!
After setting down a piece of pumpkin pie on the patio table, my dog
could not resist! Just one bite is all it took!
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