Archive for ‘Libby’s’

January 1, 2012

Libby’s famous pumpkin pie

Libby’s

Makes: 9-inch pie, 8 servings

  • 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
  • 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
  • unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional)

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.

*Chef’s note: This is SO easy and SO delicious every year. My family uses only 1/2 cup sugar and it is plenty sweet. I may be biased as pumpkin is my favorite pie, but this recipe should be a staple in everyone’s personal recipe stash. And why try another pumpkin recipe when you know this one is so darn good?