Classic. Simple. No way I can mess this up…and that ALMOST happened.
Used the classic Libby’s recipe:
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk (does anyone else hate when a recipe calls for something brand specific where the brand has no bearing on the recipe? Yeah, me too.)
- Preheat oven to 425 degrees F.
- Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
- Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)
I like this recipe because it takes about 10 minutes max (pre-oven). Short enough that I can make it while my little monster eats breakfast in his highchair (which is what I did both times I made it).
I used my Ipod to refer back to the recipe because it was easier than my usual method of bringing the laptop to the kitchen and took up less counter space:
A pretty pic of my dry ingredients, pre-mixing…
Mixing the pumpkin with the liquid ingredients…
I had a game plan to avoid screwups since I had done a previous test run. See, the first time I made this, I overfilled the pie crust and in my attempt to transfer it to the oven spilled everywhere (with such a mess that I didn’t even think to photograph, the hubs and I were just trying to mop up pumpkin slop from all over the kitchen.
SO…this time, the crust went into the oven FIRST to avoid a messy transfer.
But we know what happens to the best laid plans:
The pie still turned out ok though!
Those weird blemishes were gone by the next day (Thanksgiving) when I served it too. Not the prettiest due to the burnt crust from where the filling spilled, but overall not bad, and it was delicious, not a sliver left!