I love the Libby’s pumpkin pie recipe better than all others. It’s the perfect mix of custard and warm spices.
- 1/4 c sugar
- 1/2 t salt
- 1 t ground cinnamon
- 1/2 t ground ginger
- 1/4 t ground cloves
- or use 2 t pumpkin pie spice instead of cinnamon, ginger and cloves
- 2 large eggs
- 1 (15 oz) can pure pumpkin
- 1 (12 oz) can evaporated milk
- 1 unbaked 9” (4-cup volume) pie shell (use my recipe)
Mix sugar, salt and spices together 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 425F oven for 15 min. Reduce oven temp to 350F and bake for 40-50 min more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
PS – a really fun option is to make these as tarts instead. Cut out 3.5″ circles of pie crust and place in the wells of a greased muffin tin. Fill with approximately 2 T of pie filling. Bake at 400F for 20-25 min.
