Cooking From Memory ~ A Recipe Journal

Libby’s Famous Pumpkin Pie*

Photo Credit: Diana Rattray, Pumpkin Pie With Whipped Cream,

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.

%d bloggers like this: