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 Pumpkin Pie | Status Approved | | Name |  Pumpkin Pie | | Category | American, Desserts, Holidays | | Serves/Yields | 1 8 inch pie, about 8 servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 30 minutes | | Cook Time | 1 hour | | Introduction | | This is my version of the famous Libby's Pumpkin Pie. My Mom always used the basic recipe but I added my own touches.
I like my pumpkin pies thick, thats why I use the smaller deep dish crust. Serve chilled with a nice dollop of whipped cream. | | Ingredients | | 1 8 inch ,deep dish unbaked pie crust ( place in the fridge while preparing the filling)
For The Filling:
1 15 oz can Libby's pumpkin (I think it's the best quality)
1 12 oz can evaporated_milk
3 large eggs
2 tsps vanilla_extract
1/2 cup granulated_sugar
1/4 cup packed dark brown_sugar
1 tsp ground_cinnamon
1/2 tsp ground_ginger
1/4 tsp ground_cloves
1/8 tsp freshly grated nutmeg
3 Tbsp melted butter | | Directions | | Step: 1 | Pre heat oven to 425F. Place oven rack in the middle position.
Filling:
In a large mixing bowl beat eggs until frothy. Beat in sugars, vanilla and spices. Mix well. Add the pumpkin
and melted butter, mix well. Add the evaporated milk and stir to blend.
Place the pie shell on a cookie sheet. If you have a steady hand, fill the chilled pie shell with the pumpkin
mixture. I place the cookie sheet on the oven rack with the pie shell and then pour in the filling.
Once the pie is in the oven, reduce heat to 350F and bake for 1 hour.
When a knife inserted into the center of the filling comes out clean, the filling is done. | | Credits | | Photo by jamesyu released under creative commons license. |
Time submitted: Saturday, November 22. 2008 at 09:23:07 Contributed By: Kate
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