I know…some of you might think it is a little late for me to share my pumpkin pie recipe. My plan was to share a few weeks ago when I first started making pumpkin pies for the season. It’s hard to deny a 7 year old’s request for his favorite pie. And then there was that text from a friend (not to be announced) that needed this recipe the night before Thanksgiving. The truth is my recipe is straight off the Libby’s can! It is one of those recipes that just works so there is no need messing it up. There is still plenty of time to make pumpkin pies. Forgive me this time!
And happy late Thanksgiving! -Amanda
3/4 cup granulated sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch pie shell (or Amanda’s Pie Crust Recipe)
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. I put a small slab of butter on top.
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.