better than libby's pumpkin pie! sshhh! hehe

Name: Better Than Libby's Pumpkin Pie! Sshhh! hehe
Prep time: 10 min
Cook time: 1 h
Yield: 8
Ingredients: 3/4 cup(s) dark brown sugar; 1/2 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cloves; 2 large large eggs; 1 teaspoon(s) vanilla extract; 1 can(s) Libby's solid pumpkin, don't sub puree (15 oz); 1 can(s) evaporated milk (12 oz); 1 - unbaked 9" deepdish pie pastry, homemade or pillsbury sheet; - sweetened whipped cream, Cool Whip or Ready Whip

★★★★★ 4 Reviews

Slice of Better Than Libby's Pumpkin Pie with whipped cream.

review

By Kelly Williams

@WildfloursCottageKitchen

from Forked River, NJ

Sorry Libby's, but mine is better hands down. Everyone flips and asks for my recipe and then makes it their new holiday tradition as well. Yours is good, mine is just a lil' better. ;) Hope you all enjoy this as much as we do. More than happy to share! Happy Holidays!

Blue Ribbon Recipe

Rich and creamy, this is a much better pumpkin pie recipe than is found on the can. Don't get us wrong, it's a great recipe. We love the spices Kelly adds. That's what makes this pumpkin pie recipe special. If you're not a fan of traditional pumpkin pie spice, you'll love this. It's heavier on the cinnamon. Ginger and nutmeg are more subtle. A delicious holiday pie topped with a dollop of whipped cream.

— The Test Kitchen @kitchencrew

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★★★★★ 4 Reviews

serves 8

prep time 10 Min

cook time 1 Hr

Ingredients For better than libby's pumpkin pie! sshhh! hehe

3/4 c

dark brown sugar
1/2 tsp

salt
2 tsp

cinnamon
1/2 tsp

nutmeg
1/2 tsp

ground ginger
1/4 tsp

ground cloves
2 lg

large eggs
1 tsp

vanilla extract
1 can

Libby's solid pumpkin, don't sub puree (15 oz)
1 can

evaporated milk (12 oz)
1

unbaked 9" deepdish pie pastry, homemade or pillsbury sheet
sweetened whipped cream, Cool Whip or Ready Whip

How To Make better than libby's pumpkin pie! sshhh! hehe

1
In a large bowl, beat eggs with a whisk.
2
Whisk in pumpkin stirring with the whisk.
3
Whisk in sugar, salt, and spices, again stirring in with a whisk.
4
Stir in vanilla.
5
Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.)
6
Pour into unbaked pie shell.
7
Bake at 425 for 15 minutes. Reduce temp to 350 and bake 40-50 minutes longer. Pie is done when very center jiggles a little, like Jell-O and knife inserted about midway comes out clean.
8
Cool for about 2 hours before serving. The pie will set up completely as it cools. *You can also make 2 (9") shallow pies out of this if desired.
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