Better than Libby's Pumpkin Pie! Sshhh! hehe

By Kelly Williams
@WildfloursCottageKitchen

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!! :D

(Old photo by me)

Rating:

★★★★★ 3 votes

Comments:

46 Comments

Serves:

Prep:

10 Min

Cook:

1 Hr

Ingredients

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3/4 cup: 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: large eggs
1 tsp.: vanilla
1 (15 oz.): can libby's solid pumpkin, don't sub puree
1 (12 oz.): can evaporated milk
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

Step-by-Step

1In 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.

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