We both love a bit of pumpkin pie as do our families. Speak to people and its a bit of a marmite dish, you either love it or hate it. We can’t see what’s not to like with all that delicious warm spices we enjoy so much. I used to roast and puree my own pumpkin to make the pie, however when I first met Michelle she said that in Canada and the USA, they mainly use tins of Libby’s pumpkin puree. I am a convert and use this not only in pumpkin pie, but also to make spiced pumpkin cake. Michelle also says she only ever used the recipe from the side of the Libby’s can. So in honour of American Thankgiving which takes place 26 November, here’s our favourite recipe, by Libby’s for pumpkin pie. Happy Holiday!
LIBBY’S® famous pumpkin pie
Print recipe
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Ingredients
- 3/4 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 Can (15 oz) LIBBY'S® 100% Pure Pumpkin
- 1 Can (12 fl. oz) NESTLÉ® CARNATION® Evaporated Milk
- 1 9 unbaked pie shell
Directions
| 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 unbaked pie shell. | |
| Bake in preheated 220C (200C fan) oven for 15 minutes. Reduce temperature to 170C (150C fan); bake for 40 to 50 minutes or until knife inserted near centre comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. | |
Note
When making this pie in the UK I've noticed that I find it difficult to buy the correct sizes of Carnation Evaporated Milk so I use smaller sizes and measure out. Also, I have found that my decreasing the amount of milk down by 1/2 or 1/3 yields just as tasty and not so runny of a filling.
This amount of filling seems to fill 2 x 8" ready made sweet pie crusts.