Pumpkin pie is one of the most popular pies in the states...maybe after apple pie, which is the "all American" favorite. It's delicious custard filling melts in your mouth in perfect harmony with the pumpkin flavor soaked buttery crust. Thanksgiving without Pumpkin Pie is really not Thanksgiving, in my book.
This weekend I made a quick trip to Long Island, NY to visit my sister & to help her move into her new place. I wanted to bring her a housewarming gift...so what better than the classic (and her favorite) pie: Pumpkin Pie? I was certainly the most popular person on the airplane yesterday morning as the stewardess announced that I had a pie sitting on my lap :).
Though I like to experiment with my own variations on pie, for Pumpkin I always defer to the recipe on the back of Libby's pumpkin can. It's the perfect combination of sweet, pumpkin & consistency. The pie was a hit & was very easy to make - you should try it out for your loved ones this holiday season! It took me about 70 minutes to make & traveled very well:
Pumpkin Pie
*For the pie crust, refer to my pie crust recipe
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can Evaporated Milk
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can Evaporated Milk
*To make this healthier, try these substitutions:
Use Splenda instead of 1/2 the sugar
Egg Beaters instead of Eggs
Fat Free Evaporated Milk instead of Whole
Egg Beaters instead of Eggs
Fat Free Evaporated Milk instead of Whole
Preheat your oven to 425 F.
Make pie crust, roll out & form into a 9-inch pie pan.
Combine the sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in large bowl - no need to do this if you use Egg Beaters. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. This will be a very soupy mixture - not to worry, it turns out perfectly after baked.
Pour into pie shell. It will reach almost to the top, if not fully to the top. You may have about 1/4-1/3 cup left over that you don't use. This is fine - taste it...it's delicious!
Bake for 15 minutes at 425, then reduce temperature to 350 F. Continue to bake for 40 to 50 minutes (depending on oven) until a knife inserted near the center comes out clean (it took my oven 40 minutes). Cool for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Make pie crust, roll out & form into a 9-inch pie pan.
Combine the sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in large bowl - no need to do this if you use Egg Beaters. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. This will be a very soupy mixture - not to worry, it turns out perfectly after baked.
Pour into pie shell. It will reach almost to the top, if not fully to the top. You may have about 1/4-1/3 cup left over that you don't use. This is fine - taste it...it's delicious!
Bake for 15 minutes at 425, then reduce temperature to 350 F. Continue to bake for 40 to 50 minutes (depending on oven) until a knife inserted near the center comes out clean (it took my oven 40 minutes). Cool for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
4 Comments:
Oh yum! This looks great, Jen! I'm definitely going to try it. I think my pumpkin pie recipe calls for regular milk, not evaporated. :D
+Jessie
a.k.a. The Hungry Mouse
There is nothing like a pumpkin pie, although I'd still reach for the apple pie first! I'm from LI too! Where abouts in LI is your sister? I'm from the Huntington area.
that is a perfect pie! it looks so delicious. i've been going pumpkin crazy lately. i eat canned pumpkin with spiced whipped cream. sooo good.
I love pumpkin pie. Yum!
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