Awesome Jen provides me with dessert inspiration (lemon bomb cake...). Anyway, I had pumpkin pie at her house the other day and I just had to give it a go myself. YUM!Jen ...I mean Libby's Famous Pumpkin Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (our pumpkin pie spice in place of all spices)
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
Preheat oven to 425° F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350° F.; 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. (Do not freeze as this will cause the crust to separate from the filling.)
1 comment:
You can also skip the crust and just do sort of a custard . . . pie without crust! It's also a good way to use the extra if you have a shallow pie pan in lieu of deep dish. Don't be tempted to overfill it: just put it in a casserole dish and bake without a crust!
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