Thursday, October 30, 2008

Pumpkin Pie

When it was my turn to teach preschool I helped the kids make this pie. It was my first time making a pumpkin pie. I was surprised at how easy it was to make and how good it tasted. I will be making homemade pumpkin pies from now on. The only thing I substituted was nutmeg for the cloves. I used a Pillsbury refrigerated pie crust and covered the crust after the first 15 minutes. I have a pie crust cover but you could also use tin foil. It was really good. My daughter loved it and asked for seconds.

Here is Libby's famous recipe:

  • 3/4 cup granulated sugar
  • 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.) Nestle 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 oven for 15 minutes. Reduce temperature to 350° F; 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.