Posted by: Deana | November 30, 2008

Pumpkin Pie

For the pumpkin pie, I used the recipe from the label on the Libby’s pumpkin can.  All I did was follow the recipe and double the spices.

Pumpkin Pie

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon (2tsp)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger (1tsp)
  • 1/4 teaspoon ground cloves (1/2 tsp)
  • 2 large eggs
  • 1 can (15 oz.) Pumpkin
  • 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.

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