I have never been a huge fan of pumpkin pie until I met my husband. I have always felt that there are so many other decadent pies out there, why would I bother eating basic pumpkin pie? Each year around Thanksgiving he requests that I make this pie using the recipe on the can of Libby's brand pumpkin. I found out that this recipe has been on Libby's brand cans of pumpkin since 1950. I can honestly say old fashioned pumpkin pie has grown on me.
Famous Pumpkin Pie
- 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.) pure pumpkin
- 1 can (12 fl. oz.) 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.
**I prefer to make my own Whipped Cream for the topping SEE MISC CATEGORY FOR RECIPE
***(You can also make this recipe sugar free by using 1 c. 100% pure Maple Syrup instead of 3/4 c. sugar. This will still have 100% of the flavor. My husband and I did a taste test with both pies side by side. We could not tell a noticeable difference!