So much of the holidays are about tradition. And while we like to tweak those traditions from time to time — this is one that I never, ever change.
I did that one year. Changed that Thanksgiving tradition of Libby’s Pumpkin Pie. And to this day… I hear about it.
Feeling inspired and innovative, I came across a recipe for a Peanut Butter Pumpkin Pie. In fact, it was on the cover of my favorite culinary magazine.
I thought it would be a treat.
I couldn’t have been more wrong.
No one in my family would try that ill-fated Peanut Butter Pumpkin Pie. No one, that is, but my then fiance. And that was accomplished with a bit of a grimace.
Since then… our pumpkin pie tradition is not changed… ever.
Even Costco recognizes the beauty of this pie. A baker there once confided that the recipe they use in their stores is very similar to this one.
This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.
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
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.