Pumpkin Pie - Libby's from the Can

Libby's Pumpkin Pie.
As American as Apple Pie. What? No. Pumpkin. Oh, you know what I mean.

Remember my spring cleaning? No, not my closets (although that could use it) nor my emails (don't go there), but my blog posts that never got posted.

Sometimes I can't remember what I made. Sometimes I didn't know what to say. Sometimes I don't remember how it tasted.

In this one, I had no trouble remembering the taste. It was Fall in a glass round pie dish. It was Libby's Pumpkin Pie.

Sure, there are a zillion pumpkin pie recipes, but sometimes you just gotta go home. Home to Libby's. You'll never lose the recipe (something I always do) because it is Printed. On. The. Can.

This is the first time I made my own crust for the Libby Pumpkin Pie. Oh yeah, those frozen shells and I have broken up. Since I took my New School of Cooking baking class, I can make pie crust. Whoo hoo.

Pumpkin Pie. Perfect for any season.

Recipe:
Pie Crust (for one 9" pie crust)
1 1/4 c all-purpose flour
1/4 t salt
1 t sugar
4 ounces/1 stick butter
3 to 4 T ice water

Using your fingers, quickly cut in butter until the mixture has the consistency of wet sand. Add water until dough just holds together. How much water you use can depend on the humidity in the air. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour. Then roll out as needed for your pie.

Libby's Pumpkin Pie.
Click here for the Libby's site or Get. The. Can (Pumpkin Puree, not the Pumpkin Pie Mix)

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.) LIBBY'S 100% Pure Pumpkin (NOT the pumpkin pie mix)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Prep: Preheat oven to 425° F oven.
1. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
2. In a large bowl, whisk eggs together.
3. Stir in pumpkin and sugar-spice mixture into large bowl with eggs.
4. Gradually stir in evaporated milk.
5. Pour mixture into unbaked pie shell. Put pie on a cookie sheet for easy transport into oven.
6. 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.
7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
8. Top with whipped cream before serving.