Libby's Pumpkin Pie RecipeIt couldn’t get any easier than this creamy, scrumptious homemade pumpkin pie recipe. This thanksgiving dessert is one of our picks not only for it’s creamy taste, but because it’s one of those divinely simple pumpkin pie recipes and the preparation time is under 20 minutes. No wonder that for over the last 50 years it has been a traditional thanksgiving recipe in so many households. Make sure you use Libby’s pure pumpkin in this canned pumpkin recipe, as it has no salt, no additives, or sugar. Pumpkin is packed with vitamin A, so you can feel a tiny bit virtuous whenever you make this easy pumpkin pie recipe. Tip: If you use regular-size frozen pie shells instead of a deep-dish pie shell you will have enough filling for 2 pumpkin pies. If so--bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
For this homemade pie you will need: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 Pure Pumpkin 1 can (12 fl. oz.) evaporated milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional)
In large bowl beat eggs. Add pumpkin and sugar-spice mixture to the beaten eggs. Gradually stir in evaporated milk. Pour mixture into pie shell(s). (See tip) 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 pie with whipped cream before serving. This recipe for pumpkin pie makes one 9-inch deep-dish pie which serves 8. Or two 9-inch shallow pies, which serves 16.
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