Pumpkin Pie

It definitely isn’t Thanksgiving without a slice of Pumpkin Pie. I was in charge of the pie this year and opted to use my old stanby recipe. This recipe never seems to fail me and is a cinch to throw together. I was short on time this year so I opted to go for a store bought crust, and in my opinion homemade is so much better. I also subbed pumpkin pie spice in place of all the spices and it turned out just perfectly!

 

Libby’s Pumpkin Pie
Ingredients
3/4 Cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 stp ground cloves
2 large eggs
1 15 oz can canned pumpkin
1 12 oz can evaporated milk
1 pie crust
whipped cream

Directions
mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in the pumpkin and sugar-spice mixture to the bowl with the eggs. Gradually stir in evaporated milk. Pour into prepared crust. 

Bake in a 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.

Source: Adapted from Libby’s

About these ads