Okay, pumpkin spice is everywhere, I mean everywhere! Before the lattes, chocolate chips, etc we loved our pumpkin pie. It seemed like unless you went to Marie Callender’s, you ate pumpkin pie at Thanksgiving at that was it. I believe that is the reason we love it so very much! Due to all of the hype around the true taste of fall, there have been many versions of the classic. For me, a slice of pumpkin pie and a whole lot of whipped cream screams Thanksgiving and “home.” Now, for those of you that want to try a new variation on pumpkin pie, I would try pumpkin pie cheesecake or cupcakes. Those look equally amazing. I will stick with the classic this year. Pumpkin Pie is custard based, that’s why you see so many cracked. Here is a full proof recipe, even your grandma would be proud of.
Libby’s Famous Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.