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.
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11 comments:
Pumpkin pie is almost a staple in my home...we love it!
I'm glad you got around to posting this one! Yummy!
This is new to me, and it look so good, I bookmark this, Thanks for sharing.
Oddly enough I was craving pumpkin pie today. yum1
Libby's pumpkin pie is the first pie I ever had and my husband made it for me. He cooked up a whole Thanksgiving dinner by himself. This is not a German holiday, so I was at work. We weren't married yet and still lived in Germany. I still love him and the pumpkin pie recipe from Libby's.
In Jeffrey Steingarten's book "The Man Who Ate Everything," he is punished by his wife for getting bacon all over the kitchen during a particularly elaborate recipe, and condemned to only making recipes from the backs of containers.
My favorite back-of-the-package recipes are the chocolate cake and "one-bowl buttercream frosting" recipes on the back of some--not all--Hershey's cocoa containers. Super moist, SUPER chocolatey.
I love pumpkin pie, and I have a can of pumpkin in the cupboard, but I can't add the evaporated milk thanks to lactose intolerance. Do you think there's a good non-dairy substitute?
isn't it liberating to shun frozen pie crust and make your own...(giving you a high-five)?
we eat pumpkin and sweet potato pie year round (libby cans are stockpiled in the pantry), so love that you posted this recipe in the spring!
Your pie looks great! I will be making a pie soon.
Tamara #8, Sorry for the delay in my response. I don't know of a evaporate soy milk product. I've seen some "make your own" online, but you might want to experiment with those non-dairy or soy creamers...they are a bit thicker, but not as thick as evaporated milk. You might need to use less. Good luck - mary the food librarian
I have made pumpkin rolls on several occasions, using Libby's pumpkin puree; Please share if you know why the pumpkin tastes like it has dirt in it. Thanks, Sharon
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