Better than Libby's Pumpkin Pie! Sshhh! hehe
By
Kelly Williams
@WildfloursCottageKitchen
1
Hope you all enjoy this as much as we do!! More than happy to share! Happy Holidays!! :D
(Old photo by me)
Ingredients
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3/4 cupdark brown sugar
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1/2 tsp.salt
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2 tsp.cinnamon
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1/2 tsp.nutmeg
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1/2 tsp.ground ginger
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1/4 tsp.ground cloves
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2large eggs
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1 tsp.vanilla
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1 (15 oz.)can libby's solid pumpkin, don't sub puree
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1 (12 oz.)can evaporated milk
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1unbaked 9" deepdish pie pastry, homemade or pillsbury sheet
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·sweetened whipped cream, cool whip or ready whip
How to Make Better than Libby's Pumpkin Pie! Sshhh! hehe
- In large bowl, beat eggs with a whisk, whisk in, stirring, pumpkin. Whisk in sugar, salt and spices, again stirring in with whisk. Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.) Pour into unbaked pie shell. Bake at 425 for 15 minutes, reduce temp to 350, bake 40-50 minutes longer. Pie is done when very center jiggles a little, like jello. And knife inserted about midway comes out clean. Cool for about 2 hours before serving. Pie will set up completely as it cools.
*You can also make 2 (9") shallow pies out of this if desired.
Bake at 425 for 15 minutes, reduce heat to 350, bake 20-30 minutes longer.