"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Libby’s Famous Pumpkin Pie Recipe

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This recipe for Libby’s Famous Pumpkin Pie, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce McDuffie
Added: Wednesday, May 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs slightly beaten
1 (16-oz) can Libby’s solid pack pumpkin
¾ c sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 lg can evaporated milk
1 (9-inch) pie shell (with high fluted edge)

Directions:
Directions:
Preheat oven to 425 degrees. Combine filling ingredients in order given, pour into pie shell. Bake 15 minutes. Reduce temperature to 350 degrees and bake an additional 45 minutes or until knife inserted near center of pie comes out clean. Cool, garnish, if desired, with whipped topping.
*If regular 9-inch frozen pie shells are substituted, recipe fills 2. Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while prehearing oven to 375 degrees. Bake on cookie sheet 45 minutes or until pies test done as noted above.
*If deep-dish 9-inch frozen pie shells are substituted, recipe fills 1. Let shell thaw 20 minutes, then recrimp edges and ½-inch above rim. Preheat cookie sheet while preheating oven to 375 degrees. Bake on cookie sheet 70 minutes or until pie tests done as noted above.

 

 

 

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