There’s little guess work involved when it’s November and the assignment is pumpkin. There’s only one option for me and that’s pumpkin pie.
I actually made six pumpkin pies this month – SIX! It would have been five but I wasn’t happy with the appearance of one that I made for Thanksgiving, so I had to make another one. Perfectionism has its downsides.
As usual, I used the Stick to Your Hips pastry recipe and the pumpkin pie recipe from the side of the can of Libby’s pure pumpkin. Hey, it’s tried and true, been on their label since 1950, plus it’s easy peasy, so why mess with a good thing? Seriously, why?!
LIBBY’S® Famous Pumpkin Pie
3/4 cup granulated sugar (170 grams)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, 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 in preheated 425° F (218° C) oven for 15 minutes. Reduce temperature to 350° F (176° C); bake for 40 to 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.