It’s hard to top Libby’s Famous Pumpkin Pie recipe, which has appeared on the label since 1950.
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 can (15 ounces) Libby’s 100-Percent Pure Pumpkin
1 can (12 ounces) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream, optional
Heat oven to 425°F.
In small bowl, mix together sugar, cinnamon, salt, ginger and cloves.
In large bowl, beat eggs. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
Pour mixture into pie shell and bake, uncovered, for 15 minutes. Reduce oven temperature to 350°F and continue baking for an additional 40 to 50 minutes, or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve, or refrigerate until needed. Top with whipped cream before serving, if desired. Yields 8 servings.
Editor’s Note: 1 3⁄4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, but the taste will be slightly different. Do not freeze pie, as this will cause the crust to separate from the filling.
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