Libby's famous Pumpkin Pie- A little bit of fall in the middle of spring!

It's spring! flowers are blooming everywhere in a riot of colours. But sunny California is having some temperamental weather. The whole week was bright and sunny and as soon as I was thinking "mmm barbecue Sunday!" the rain clouds decided to descend on us. Suddenly it's all bleak and chilly, and I've taken out my lovely ( self :) knit scarfettes and beanies that I'd just put away. It's almost like fall is back! And fall always puts me in the mood for.. Pumpkin pie. Thanks giving just isn't complete without the Pumpkin Pie,but this pie can be made all year round since it uses canned pumpkin and is so easy to make. The hardest part about making this pie is probably opening the can of pumpkin pulp. And I know what you're thinking - wouldn't fresh pumpkin taste better than canned? but in this case it really doesn't make a difference and its so much easier and less messier than scooping the pulp out, getting rid of the seeds and all that fuss. I found this recipe right on the can of Libby's pure pumpkin.

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

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. 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.

Verdict

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.