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"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 is from The Bain-Hensley Family Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
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.) Carnation Evaporated Milk
1 unbaked 9" (4-cup volume) deep dish pie shell

Large mixing bowl
Small mixing bowl
Directions:
Directions:
1) Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
2) Beat eggs in large bowl.
3) Stir in pumpkin and sugar-spice mixture.
4) Gradually stir in evaporated milk.
5) Pour into pie shell.
6) Bake in preheated 425º oven for 15 minutes.
7) Reduce temperature to 350º; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
8) Cool on wire rack for 2 hours
9) Serve immediately or refrigerate.
Notes:
Do not freeze pie, as this will cause the crust to separate from the filling.
1 3/4 teaspoons of pumpkin pie spice may be substituted for the cinnamon, ginger and cloves, however , the taste will be slightly different.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Darlene says "When Thea and Bobby Bain were just toddlers, Bob and I enjoyed sharing Halloween Pumpkin carving in October. Pie was a definite autumn dessert we enjoyed. Pumpkin was just right.

 

 

 

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