Friday, November 23, 2012

Libby's Famous Pumpkin Pie

There's nothing like this classic pumpkin pie recipe from the back of the Libby's pumpkin can.  And, when you substitute organic grass-fed cream for the evaporated milk, and use lard in your pie crust, this is about as good as it gets!!

Source:  Libby's Pumpkin can

1 9" unbaked deep dish pie crust
3/4 c. white sugar
1 t. ground cinnamon
1/2 t. salt
1/2 t. ground ginger
1/4 t. ground cloves
2 eggs
1 15 oz. can pumpkin
1 12 oz. can evaporated milk

Preheat oven to 425 degrees.

Combine sugar, salt, cinnamon, ginger and cloves in a small bowl.  Beat eggs lightly in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.

Bake for 15 min.  Reduce temperature to 350 degrees; bake for 40-50 min., or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.  (Do not freeze as this will cause the crust to separate from the filling.

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