Saturday, December 3, 2011

Libby's Pumpkin Pie

This is the recipe on the back of every can of Libby's pumpkin, but to me it is the best pumpkin pie out there. I love the combination of spices in the filling and it is the perfect pumpkin pie texture - smooth and soft. The filling does caramelize a little in the middle during baking, so it's not perfect looking, but it's perfect tasting! Love it!

Libby's Pumpkin Pie

3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1, 15 oz can pumpkin
1, 12 oz can evaporated milk
1 unbaked 9 inch pie shell

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir pumpkin into the eggs and the sugar mixture. Gradually add the evaporated milk, whisking until smooth. Pour into your unbaked pie shell. Bake in a preheated 425 degree oven for 15 minutes. Reduce oven temperature to 350 degrees and bake for 40-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve or refrigerate.

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