Tag Archives: Libby’s

Libby’s Famous Pumpkin Pie

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Pumpkin,… How you are my love. I discovered you last year when my boss was shocked on the fact that I had never tried it before and informed me that I was definitely missing out. Sure enough within a week I had my first taste of pumpkin pie, then pumpkin cheese cake, then I had some pumpkin cookies and I was in heaven. It wasn’t until this year that I started baking with pumpkin. Here is a simple recipe I found on the can of Libby’s Pure Canned Pumpkin. Libby’s also sells pumpkin pie mix, I didn’t feel like it was “home made” enough for me to make this but it’s super easy and time saving if your in a hurry. This pie turned out really yummy for me! The only mishap I had was forgetting to add the evaporated milk to the mixture before I poured it in the pan. Basically me being me and forgetting a totally easy super important step like 1+1=3? I hope I’m not the only one who makes these mistakes! Anyhow if you make this same mistake just simply pour it back into the bowl mix it in and re-pour into pie shell. GOOD LUCK!

Libby’s Famous Pumpkin Pie
(makes 2 -9in. pies)

1 1/2 cups sugar( I used bakers sugar it’s finer than granulated )
1 tsp. salt
2 tsp. ground cinnamon ( I used 3 tsp. )
1 tsp. ground ginger
1/2 tsp. ground cloves
4 large eggs
1 can (29 oz. LIBBYS 100% pure pumpkin
2 cans(12 fl. oz. each) CARNATION evaporated milk
2 unbaked 9in. deep dish pie shells

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells.
( I used frozen Marie Callendars shells; follow directions on whatever pie shell you use ) if you make your own pie crust I suggest making sure the dough is super cold as in almost freezing and work quickly. This will be easier to work with because it will be more firm, it won’t melt as fast from the heat on your hands.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue baking for 40-50 minutes or until knife inserted at center comes out clean. ( I normally check 5-10 minutes before given time. Mine was done at 40 minutes). Cool on wire rack for 2 hours and serve or refrigerate.

Pie does not freeze well.

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