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Perfect Pumpkin Pie Recipe

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Perfect Pumpkin Pie image
Pumpkin Pie Making Lesson, Granny and Jameson, Christmas 2016

 

This recipe for Perfect Pumpkin Pie, by , is from My Koch Family Cookbook Project, 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:  
Doris Koch

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 can (15 oz.) LIBBY'SŪ 100% Pure Pumpkin (don't substitute!!)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions:
Directions:
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. Reduce temperature to 350° F; bake 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. Top with whipped cream before serving.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
It wouldn't be Thanksgiving (or Christmas, or 4th of July, or Halloween, or any festive day, for that matter) without a traditional pumpkin pie.

It was sitting at Granny Koch's table that I learned the fine art of "evening out" a sliced pumpkin pie . . . until it was evened out to an empty plate!

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'SŪ Pumpkin labels since 1950.

Cook's Note: 1-3/4 tsp. pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

 

 

 

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