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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Libby's Famous Pumpkin Pie Recipe

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This recipe for Libby's Famous Pumpkin Pie is from Dailey Family Cookbook, 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:  
1 can (29 oz) of Libby's 100% Pure Pumpkin
3 cups (24 fl. oz) of Carnation Evaporated Milk
1½ cups granulated sugar
4 large eggs
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
2 unbaked 9-inch deep-dish pie shells
Directions:
Directions:
1. Preheat the oven to 425º.

2. Mix dry ingredients in medium bowl.

3. Beat eggs in a large bowl. Stir in pumpkin and dry ingredients mixture.

4. Gradually stir in the milks.

5. Pour into the pie shells.

6. Bake at 425º oven for 15 minutes. Reduce temperature to 350º, bake for 35-45 minutes or until a knife inserted near the center comes out clean.

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

8. Top with whipped cream or cool whip (if desired) before serving.
Number Of Servings:
Number Of Servings:
2 pies with 10 servings each
Personal Notes:
Personal Notes:
If the crust edges are getting too brown you can cover the edges with aluminum foil.

This recipe is off the can of Libby's 100% Pure Pumpkin.

 

 

 

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