Thanksgiving Tradition: Libby's Pumpkin Pie
A time-honored tradition, this recipe is inspired by Libby's 1950s Pumpkin Pie recipe and is the only one I make for the family every year. Simple to make and utterly delicious!
Servings: 10 servings
Calories: 230kcal
Ingredients
- 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
- 15 ounce can pure pumpkin (like LIBBY'S)
- 12 ounce can evaporated milk
- 1 9-inch ready-made pie crust (deep dish shell is preferred)
Instructions
- Preheat the oven to 425℉. If using refrigerated pie crusts, roll and fit into a 9-inch pie plate, flute the edges, and set it on a baking sheet.
- Combine the sugar, cinnamon, salt, ginger, and cloves in a small bowl and set aside.
- Beat the eggs in a large bowl until light and foamy. Stir in the pumpkin and sugar-spice mixture. Then gradually stir in evaporated milk until the mixture is fully combined..
- Pour the filling to the prepared crust and bake at 425°F for 15 minutes. Without opening the oven door, reduce the temperature to 350°F; bake for 40 to 50 minutes more or until the knife inserted near the center comes out clean. Cool on a wire rack until it reaches room temperature but not more than 2 hours.
- Serve immediately or refrigerate. Top with whipped cream before serving.
Nutrition
Calories: 230kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Sodium: 280mg | Fiber: 1g