"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Libby's Pumpkin Pie Recipe

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This recipe for Libby's Pumpkin Pie, by , is from Recipes, 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!

Contributor:  
Contributor:  
Emily Wood

Category:
Category:

Ingredients:  
Ingredients:  
¾ C Granulated Sugar
1 tsp. Ground Cinnamon
½ tsp. Salt
½ tsp. Ground Ginger
¼ tsp. Ground Cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

•3½ tsp Pumpkin Pie Spice may be substituted for the cinnamon, ginger & cloves.

Directions:
Directions:
Preheat oven to 425°F

MIX sugar, cinnamon, salt, ginger and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425°F oven for 15 minutes, then reduce temperature to 350°F

Continue to bake at 350°F for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Use genuine LIBBY'S® Pumpkin (100% Pure Pumpkin) It really does make a difference! This recipe has been on the label since 1950, it's tried and true and makes THE BEST pumpkin pie!

Just mix, pour, bake.

Cook Time: 65 min
Cooling Time: 2 hrs

 

 

 

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