Tuesday, November 20, 2012

Pumpkin Pie


The above picture is actually a half filled pie. It was simply the filling that wouldn't into the two full pies in the below pictures which are earmarked for someone so couldn't be cut.

There is just something about the flavor and the creaminess of well made pumpkin pie that make it one of my favorites. Ok, it IS my favorite. I don't like just any pumpkin pie though. I've had some that were frankly inedible. My go to recipe for as long as I can remember is Libby's. This is one recipe I follow almost exactly as written. The only change I make is with the spices. I use my own pumpkin pie spice.

I could almost skip the entire holiday dinner and go straight for the pie. I like mine plain. Most people like a dollop of whipped cream on theirs. I do like whipped cream on mine too. Or ice cream. Oh, just give me a slice of pumpkin pie and I'll eat it.

A couple of things to note when making this recipe. Make sure what you buy is pure pumpkin. Not pumpkin pie mix. It usually looks the same so read the label carefully. Make sure the milk is evaporated and not sweetened condensed. Not all of the filling is going to fit into the pie crust.

This recipe is easily doubled and makes 2 pies with enough left over for a small pie or tarts.

Almost Libby's Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 1/4 teaspoon Pumpkin Pie Spice 
2 large eggs
1 can (15 oz.)100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream (optional)
PRINT RECIPE

Preheat oven to 425F. (This is one time when preheating is a must.)

Beat eggs in large bowl.


Mix in sugar, salt and pumpkin pie spice.


Stir in pumpkin.
Gradually stir in evaporated milk.  It's going to be very thin and runny.

Shield the edges of your crust first. See an easy method here.

Carefully pour into pie shell.
I leave the shields on the entire baking time. I never have a burned crust  and they brown nicely.


Bake at 425° F 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.

Top with whipped cream before serving.

1 comment:

Jillian Nicole said...

This pie looks really yummy and perfect for the season. I am following you from the hop and would love for you to follow along.
Jillian
http://puzzlemecomplete.blogspot.com/2012/11/ww-smile-for-me-and-smile-for-you.html

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