Pumpkin Pie

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Around this time of the year, when I go home to visit my parents, I usually arrive to an assortment of cakes, pies, cookies and breads spread out all over my kitchen. My mom goes into super-bake mode and I am lucky enough to be chosen as taste-tester. It’s a hard job, but someone has to do it.

Anyway, this year I came home to a really delicious pumpkin pie and I was surprised to find that the recipe was fairly simple and literally found on the back of a can. Go figure! You can find the recipe online courtesy of Libby, but I’ve also posted it below; just because I’m that nice. Enjoy!

WHAT YOU’LL NEED:

  • 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, but I mean, who are we kidding?)

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.

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Happy Holidays!

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