"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Libby's Famous Pumpkin Pie, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 eggs, slightly beaten 1 (16 oz.) can pumpkin 3/4 c. sugar 1/2 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1 (13 oz.) can evaporated milk 1 (9 in.) unbaked homemade pie shell with high fluted edge
Preheat oven to 425º. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350º 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 preheating oven to 375º. Bake on cookie sheet 45 minutes or until pie tests done.
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