Okay, I know by sharing my pumpkin pie recipe I'll be setting myself up for teasing by you who probably create your own recipes and may even grow your own pumpkins. :) I'm admitting to you now, I use the recipe on the can of pumpkin and buy a refrigerated crust! :)
But why mess with something that never fails to please my family?
So, here we go...
Pre-heat oven to 425 degrees. Put your pie crust in the pie pan. I use the Pillsbury roll up crusts. They're the store-bought brand I've found that's closest to homemade.
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| Look! I made those ridges with my own fingers! So it's practically homemade! |
Next, follow the directions on the can of Libby's pumpkin! This is from the Libby's site. :)
Ingredients
- 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.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
Directions
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.
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.
Notes from Missy...
Don't over-bake. The pie may not look quite done but it will set up once you take it out.
Also, don't go too heavy on the cloves! I actually use about 1-1/2 or 2 teaspoons pumpkin pie spice in place of the 3 spices.
Don't mess up and use sweetened condensed milk by accident (yeah, experience talking).
Now I'm craving pie! Not much longer...
Posts
Missy, that's my recipe too! Everyone loves it, and it turns out great. I give you permission to have pumpkin pie before Thanksgiving. I won't tell. Promise.
ReplyDeleteThanks, Christine!! It's actually my middle son's favorite pie, so I make it at odd times during the year. I usually make 2 pies--one for us and one for him! :)
ReplyDeleteWell, our Thanksgiving was yesterday here in Canada. :D I've never been a pumpkin pie fan. But here's the pumpkin recipe we enjoyed (from the bonus features for my next book) http://sandraorchard.com/books/identity-withheld/grans-pumpkin-muffins/ We made it as a loaf and it was very yummy. Did you know you can substitute butternut squash for pumpkin (for the non-can users). We have a bumper crop of squash this year so I'm doing some baking. :D
ReplyDeleteYUM!!! Thanks for sharing this recipe, Missy (except now I'm craving a piece of pumpkin pie to go with my cup of coffee setting by my computer *sigh*).
ReplyDeleteMy oldest daughter bakes a delicious pumpkin pie, so she'll be doing our holiday pie this year! It's amazing to me that the holidays are almost here---didn't we just have Christmas of 2013 ?!?
Hugs, Patti Jo :)
I'm probably one of the few people who doesn't care for pie, at least the dessert variety. I do, however, love pie crust. Yes, I'm odd, and I know it. =)
ReplyDeleteHappy Thanksgiving, Sandra! I'll check out that recipe!
ReplyDeleteI know, Patti Jo! It'll arrive quickly.
ReplyDeleteKeli, I bet you like quiche, then. :)
Missy, I love quiche. I had some just this morning at a women's ministry meeting. Yum!
ReplyDelete