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.
No comments:
Post a Comment