Libby's Famous Pumpkin Pie
- 1 unbaked 9" (4-cup volume) deep-dish pie shell
- 3/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 large eggs
- 1-3/4 cups (15-oz. can) Libby's®
100% Pure Pumpkin
- 1 1/2 cups (12 fluid-oz. can)
Nestle® Carnation®
Evaporated Milk
Preheat oven to 425°F.
Combine sugar, cinnamon, salt, 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° 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.)
For 2 shallow pies, substitute two 9" (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.
Note:
If using metal or foil pan(s), bake on preheated heavy-duty baking sheet(s).
For high altitude baking (6,000 feet): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change needed.
Source:
Nestle's VeryBestBaking.com
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