Recipe of the Week: Libby's Pumpkin Pie
You can't go wrong with this classic.
Thanksgiving is in a few short days, and it wouldn't be complete without a pumpkin pie for dessert.
Every year, I make a Libby's Pumpkin Pie. OK, maybe I make more than one, but they're so delicious and really easy to make. I prefer to make my pie crust from scratch, but for simplicity's sake, this recipe uses an already-made crust.
Here's the recipe.
What you 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-percent pure pumpkin
- 1 can (12 fl. oz.) Nestle' Carnation evaporated milk
- 1 unbaked 9-inch deep-dish pie shell
- Whipped cream (optional)
What you need to do:
1. Preheat oven to 425 degrees.
2. Mix sugar, cinnamon, salt, ginger and cloves in a small bowl.
3. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
4. Pour into pie shell.
5. Bake in oven for 15 minutes. Then, reduce the temperature to 350 degrees. Bake for 40 to 50 minutes, or until an inserted knife comes out clean.
6. Cool for two hours.