In my opinion no Thanksgiving meal is complete without a pumpkin pie. Towards the end of my pregnancy I have been loving this tasty treat (and even bought a few individual slices from our bakery....). While planning our Thanksgiving menu I realized that I never made pumpkin pie. I wasn't sure where to start as far as recipes go, but decided to use the Libby's Pumpkin Pie recipe. I was very pleased at how easy this recipe is as well- the trickiest part is not spilling any filling when transfering it to the oven!! Maybe next year I will try with fresh pumpkin for a little challenge.
Ingredients
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 15 oz can Libby's 100% pure pumpkin
1 12 oz can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped Cream, for topping (optional)
Instructions
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.
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.
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