Pa adopted this recipe off the back of the Libby’s Pumpkin Pie Filling Can. This is now Brittany’s specialty—so the tradition lives on.
Pa used evaporated milk and deep dish pie shells. He always doubled the recipe to make two. It is important to note that all the eggs Pa used were jumbo, and nothing else will do!
Brittany pronounces this Pumpkin Pie perfect!
2 jumbo eggs, slightly beaten
1 can (16 oz.) Libby’s Solid Pack Pumpkin
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 can (13 fluid oz.) evaporated milk OR 1 ⅔ cups half and half
1 9 inch unbaked homemade pie shell with high fluted edge*
Preheat oven to 425º F. Combine filling ingredients in the order given and pour into pie shell. Bake 15 minutes. Reduce temperature to 350º F. and bake an additional 45 minutes or until knife inserted near the center of the pie comes out clean. Cool; garnish, if desired, with whipped topping.
*If regular 9” frozen pie shells are substituted, recipe fills 2. Slightly thaw pie shells while combining other ingredients. Preheat cookie sheet while preheating oven to 375º F. Bake on cookie sheet 45 minutes or until pies test done as noted above.
*If deep dish 9” frozen pie shells are substituted, recipe fills 1. Let shell thaw 20 minutes, then recrimp edge to stand ½ inch above the rim. Preheat cookie sheet while preheating oven to 375º F. Bake on cookie sheet 70 minutes or until pie tests done as noted above.
Desserts, 2001