Thursday, December 26, 2013

Pumpkin Pie Recipe

This is your basic "Libby's" recipe, which I LOVE and use as my go-to recipe for every holiday.  Sometimes I will use the canned pumpkin, and sometimes I will just use fresh pumpkin-- I cut it in long strips, then bake it for about 2 hours, and then all the pumpkin "meat" just scoops out with a spoon.  Then I mash it up, and there you go!  However....   If you're going to use fresh pumpkin, I strongly recommend putting all the pie ingredients (and the mashed pumpkin) into a blender and liquifying it before pouring it into the pie shell.  Otherwise it comes out stringy, and more like a souffle, rather than a smooth pumpkin pie...  

3/4 cup granulated sugar
1/2 teaspoon salt
4 tsp pumpkin pie spice (or use 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground cloves, ½ tsp ground nutmeg)
2 large eggs
1 (15 ounce) can 100% pumpkin puree (or 2 cups baked and mashed pumpkin)
1 (12 ounce) can Evaporated Milk
1 unbaked 9-inch deep dish pie pastry


1.      Note:  Using a blender to combine ingredients makes for a smoother pie.
2.      Preheat oven to 425 degrees Fahrenheit.
3.      Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
4.      Beat eggs in large bowl.
5.      Stir in pumpkin and sugar-spice mixture.
6.      Gradually stir in evaporated milk. 

 ** Again, if you are using fresh pumpkin, put all these ingredients into a blender and liquify them at this point.  

7.      Pour mixture into pie shell.
8.      Bake at 425 degrees Fahrenheit for 15 minutes.
9.      Reduce temperature to 350 degrees Fahrenheit.
10.  Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
11.  Cool on wire rack for 2 hours.
12.  Serve immediately or refrigerate.
13.  Top with whipped cream before serving for best results!
14.  Do not overcook; overcooking leads to pie cracking in the middle.
Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life!

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