Libby's famous Pumpkin Pie Recipe Source: Off the back of the can of Libby's Pure Pumpkin Ingredients 3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves
I also used about 1/4 teaspoons of nutmeg powder 2 large eggs 1 can (15 oz.) Pumpkin pulp 1 can (12 fl. oz.) Evaporated Milk ( I just used a cup and a half of regular milk or to make this dairy-free, use soy milk) 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
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. If you like you could top with whipped cream before serving, but I prefer serving it with a scoop of creamy vanilla ice cream instead.
The pie is delicious, has a wonderful, smooth texture and is a beautiful amber colour. However the lesson I learnt is to use a good pie shell. The one I used unfortunately wasn't very good and made a thin, slightly stale tasting base. Also to keep the edges of the pie shell from burning, I'll cover it with a strip of foil. I would also use some nutmeg powder the next time I make this.