Classic Pumpkin Pie

by Julie Fletcher

Yeeks. It seems I saved this recipe as a draft instead of posting it. Sorry all, you can still enjoy this pie for your holiday meals!

Since 1950, the Libby’s brand of pureed pumpkin has included this recipe on it’s label.

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 Packed Pumpkin
1 can 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.

Since I make pie for a large crowd, I line a 13×9 pan with the pie crust, then pour the pie batter in. I bake the pie at 375 degrees for 20-25 minutes. For a decorative effect, cut some leaf shapes from leftover crust and place around the edges of the pie. Cover the edges with foil to protect from overbrowning.

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This entry was posted on Friday, November 23rd, 2007 at 6:25 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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