Side Pannel
Libby's Pumpkin Pie
Libby's Pumpkin Pie
- Recipe Submitted by Cooking Mama on 10/01/2009
Category: Desserts, Christmas, Pies, Thanksgiving
Ingredients List
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 eggs
- 1 (15 ounce) can LIBBY'S 100% Pure Pumpkin
- 1 (12 fluid ounce) can Nestle CARNATION Evaporated Milk
Directions
1) Preheat oven to 425 F.
2) Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3) Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. Serve immediately or refrigerate.
Notes:
1) 2 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger & cloves, however, the taste will be slightly different.
2) Do not freeze the pie, as this will cause the crust to separate from the filling.
2) Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3) Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours. Serve immediately or refrigerate.
Notes:
1) 2 tsp. pumpkin pie spice may be substituted for the cinnamon, ginger & cloves, however, the taste will be slightly different.
2) Do not freeze the pie, as this will cause the crust to separate from the filling.
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