Monday, October 31, 2016

Pumpkin Pie

As a food blogger, I love discovering new recipes or through trial and error coming up with a kitchen masterpiece on my own. But sometimes the best recipes are staring you right in the face, as is the case with a classic pumpkin pie.

I've never loved any pumpkin pie recipe more than the one that sits ever so humbly on the side of the Libby's Pumpkin can. Top with whipped cream and sprinkle with a little cinnamon for the perfect bite of Fall.




-1 unbaked 9" graham cracker pie crust
-1 15oz can Libby's Pumpkin
-3/4 cup white sugar
-1/2 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-2 eggs
-1 12oz can Carnation evaporated milk

1.Heat oven to 425.

2. Mix the sugar, salt, cinnamon, ginger, and cloves. In a large bowl, beat the eggs. Stir in the pumpkin and the sugar & spice mixture. Slowly mix in the evaporated milk.

3. Pour into the pie shell and bake for 15 minutes. Lower oven temperature to 350 and bake for 45 minutes. Allow to cool at least 2 hours. Keep leftovers refrigerated.

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