Simple Pumpkin Pie
This is identical to the recipe on cans of Libby’s canned pumpkin with the exception of the amount of condensed milk and a footnote on the spices.
Preheat oven to 425˚.
¾ cup sugar
½ tsp salt
1 ¾ tsp pumpkin pie spice*
2 large eggs
1 can (15 oz weight) cooked pumpkin
8 oz. Carnation evaporated milk **
Combine the sugar, salt and spices in a small bowl and stir with a whisk until uniform.
In a mixing bowl, beat the eggs with a whisk until yolks and whites are well-mixed, then whisk in the sugar and spice mixture.
Add the pumpkin and whisk until uniform.
Add the milk a little at a time, blending with the whisk.
Pour the mixture into a 9” pie shell. Bake at 425˚ for 10 minutes, reduce heat to 350˚ and bake for one hour, or until a knife inserted into the center comes out clean.
Cool on a rack for two hours. Serve or refrigerate. (But don’t freeze it; it separates.)
* The Libby’s can says you can use:
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
I haven’t tried this.
** It is awkward that condensed milk comes in 12 oz cans. Make three pies, or save the remaining milk for something else. If you put in 12 oz, as the recipe on the can orders, you will overflow your pie shell. It would not be polite to ask how I know this.
Orignially posted: 2012-02-26
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