Cooking From Memory ~ A Recipe Journal


Libby’s Famous Pumpkin Pie*

Photo Credit: Diana Rattray, Pumpkin Pie With Whipped Cream, http://z.about.com/d/southernfood/1/0/R/a/2/pumpkin-pie-2.jpg

The temperature hit 44 this afternoon, with rain and wind taking the leaves right off the trees. It’s October, but feels like November.  Time to bake a pumpkin pie.  Hmmmm. Now, where’s that recipe?

No sense in trying to improve on perfection*…

Ingredients ~

  • ¾ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon cloves
  • 2 large eggs
  • 1 can (15 ounces) Libby’s Pure Pumpkin
  • 1 can (12 fl. ounces) Carnation Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) pie shell

Method ~

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.


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