Libby's Famous Pumpkin Pie

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8 Servings
Pumpkin
American
Desserts pie Bake Pumpkin American

3/4 cup granulated ar
1/2 teaspoon t
1 teaspoon ground namon (See note)
1/2 teaspoon ground ger (See note)
1/4 teaspoon ground ves (See note)
2 large s
1 (15 ounce) can libby 100% pkin puree
1 (12 ounce) can Carnation porated Milk
1 unbaked 9-inch deep dish pie pastry
whipped am

Note: Substitute 1 3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves (taste will be sligltly different). Preheat oven to 425 degrees. Mix sugar, salt, cinnamon, 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 for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 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 for best results! Do not overcook - overcooking leads to pie cracking in the middle. Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5-10 minutes and it should bring the crust back to life!


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