I love Libby's Famous Pumpkin Pie. This recipe has been on their pumpkin puree labels forever for good reasons: The texture is velvety, it's spiced perfectly, not too sweet and easy to assemble.
I've changed it just a bit.
Their recipe:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pumpkin puree
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
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.
My twists:
I use 2 teaspoons of pumpkin pie spice in place of the spices above. I also add 1 teaspoon of high-quality vanilla extract to the filling. Whipped cream on top is a must. A slice of candied ginger on each serving is a nice, spicy touch.
I've baked this pie in a regular Pyrex pie plate and my beloved Pfaltzgraff Winterberry pie plate. The Pfaltzgraff wins, hands down. It's 10.5" in diameter and 2" deep. It holds all of the filling and bakes evenly.
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