Classic Libby Pumpkin Pie Recipe

Sweet Potato Pie – Kellis Kitchen

Have you heard about the new “updated” recipe on the Libby’s can?  Don’t you hate it when they fix something that doesn’t need fixing?!?!  I do!  So — just to be safe, here is the Classic Libby’s Pumpkin Pie Recipe for your Thanksgiving table!

Classic Pumpkin Pie Recipe

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
• 1 can (15 oz.) Pure Pumpkin
• 1 can (12 fl. oz.) Evaporated Milk (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
• 1 unbaked9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

INSTRUCTIONS

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.