Pumpkin Pie

Adam LOVES pumpkin pie, so much that growing up his grandma would make 2 pies, one for the family, and one for Adam and his cousin Matt to eat. Every time I have made ANYTHING pumpkin lately, Adam says "Aren't you going to make pumpkin pie?" Tonight I decided to go for it, I personally don't like pumpkin but decided to spoil him!

My mother in-law, brought some whipping cream and made fresh homemade whipping cream. Adam was in heaven!

Pumpkin Pie (From: Libby's Can)
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (I didn't have any, so used some nutmeg, and allspice)
  • 2 large eggs
  • 1 can (15 oz.) Libby's Pure Pumpkin
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

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.

Pour into pie shell.

Bake in preheated 425° F oven 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. Top with whipped cream before serving.

1 comment:

Deborah said...

I am a pumpkin pie fan - and the best one is the Libby's recipe!! Regardless of all of the new recipes I want to try every Thanksgiving, I still have to have pumpkin pie!!