Classic Pumpkin Pie
Not gonna lie, I just straight up copied this from the Libby's website. If it ain't broke, don't fix it!
Also, don't sub sweetened condensed milk for evaporated milk - that does not work!
Also, don't sub sweetened condensed milk for evaporated milk - that does not work!
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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 ounces) Pure Pumpkin 1 can (12 fluid ounces) Evaporated Milk 1 9-inch (4 cup volume) par-baked pie shell |
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 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. |
Source
Notes:
Notes:
- I decided to make my own pie shell, using Cook's Illustrated's recipe. You can probably use any of the Classic Pie Dough, All Butter Pie Dough or Foolproof Pie Dough (I used the Foolproof this last time).
- Don't use Pumpkin Pie filling; look for the pumpkin puree.
- Libby's original recipe calls for baking in an unbaked pie shell, but I felt like this lessened the flavor in the crust. Next time I'll try a parbaked crust to see how that does.