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Tuesday, December 2, 2014

Libby's Famous Pumpkin Pie

The past two years I've had the pleasure of making the pies for our Thanksgiving dinner. This recipe isn't a secret. In fact it's on the side of every can of Libby's pumpkin puree. It is, however, the best pumpkin pie I've ever had. And, as I said, pumpkin pie is my all-time favorite holiday pie. Yes, I do love pecan pie, but pumpkin is where it's at!

I really never knew how easy it is to make holiday pies until last year. When I was little I honestly thought that my grandmother sat and carefully placed every individual pecan in the pecan pie to make it look so pretty. I'm sure I'm not the only kid who's ever thought that and I actually watched a guy on the Food Network Holiday Baking competition arrange his pecans in a pattern just a couple of weeks ago. For the record, you don't have to do that. When you pour the pecan mixture into the pie shell they just float to the top and arrange themselves and they always look beautiful.

Seriously though, pumpkin pie is one of the simpler pies to make. As long as you can get your ingredients well mixed it always turns out perfect. In fact, the most difficult part is knowing when it's done.

So all of you pumpkin lovers round up your ingredients and get baking. Just think, if you make a pie today you don't have to share with the whole extended family. And if you're like me you can eat it ice cold right out of the fridge.

Libby's Famous Pumpkin Pie

Source: Libby's Pumpkin via Very Best Baking

3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
1 deep dish pie shell

Preheat the oven to 425 degrees.

In a large mixing bowl combine the sugar, cinnamon, ginger, cloves, and salt and stir together. (Note: If you don't have cinnamon, ginger, or cloves you can substitute 2 tsp of pumpkin pie spice for all three spices. I've done it before and it tastes just fine.)

In a small bowl beat the eggs lightly. Add the eggs and the pumpkin puree to the sugar and spice mixture.

Stir until well mixed.

Slowly add the evaporated milk while stirring until all of the milk is incorporated and the mixture is smooth.

Pour the filling into the pie shell and bake at 425 degrees for 15 minutes. Reduce the heat to 350 and bake for 40-50 minutes or until a knife inserted in the center comes out clean.

Cool on a wire rack for 2 hours. Serve at room temperature or if you like it cold like I do refrigerate before serving.

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