Here I am AGAIN, baking! It is RARE for me to bake, let alone bake two weeks in a row! (If you’re wondering, my husband is starting to worry). But, pumpkin pie is one of my favorite parts of Thanksgiving dinner and I wanted to share my “spin-off” of Libby’s famous pumpkin pie recipe!
And come on, who doesn’t love Pumpkin Pie? Am I right?!
THE SECRET WITH THIS RECIPE IS ALL IN THE INGREDIENTS!
- Make sure to use Libby’s Pumpkin ! (NOT Pumpkin Pie Mix)
- When purchasing the ingredients for this recipe I was a bit skeptical not using an Organic Pumpkin, however, after looking at the ingredients on the Libby’s can I was reassured when I saw “Pumpkin” was the ONLY ingredient! (No artificial flavors or preservatives. Just 100% PURE Pumpkin.)
- Organic Ingredients!
- The sugar, salt, spices, and eggs are all organic! Our family is extremely conscious about the ingredients we cook and bake with and I hope to share some of my favorites with all of you!
This recipe is easy as pie and KID APPROVED!
– Luke (my stepson) and I enjoyed a few pieces of pumpkin pie before bed the other night and WOW was it DELICIOUS! But, I will admit, he did call me out on forgetting to buy Cool Whip. OOPS! –
THE PIE CRUST!
Know that I did not use homemade pie crust in this recipe because of time restraints, however, I plan to do so the next time I bake a pie! I do encourage all of you to make your own pie crust, but purchasing your pie crust works just fine too!
FYI- Pie crusts come in a pack of two. Are you wondering what to do with the other crust? What I did was use cookie cutters to make shapes that I could place on the pie for decoration!
DIRECTIONS: Simple lay out the extra pie crust and cut out your shapes of choice. Then place in the oven with the pie until they are golden brown.
-The cookie cutters used are of course from, you guessed it,Target! BIG SUPRISE, right!?-
- 1 (15 oz) can Libby's PUMPKIN (NOT PIE MIX)
- 1 (12 oz) can evaporated milk
- 3/4 cup sugar
- 2 eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/2 tsp. salt
- 1 unbaked 9 inch pie shell
- Make sure you let sit at room temperature for at least 15 minutes.
- Place the pie crust in the pie pan. If the crust needs to be stretched out to fit the pan make sure you do so slowly.
- Mix pumpkin, sugar, salt, cinnamon, ginger, cloves, and eggs in large bowl.
- Gradually stir in evaporated milk.
- Pour into pie shell.
- Preheat oven to 425 degrees. Reduce heat when you place the pie in the oven.
- Bake at 350 degrees for 50-55 minutes or until toothpick comes out clear.
- Let cool for at least 1 hour after baking.
- Large mixing bowl
- Pie pan
This is a recipe you are sure to be Thankful for this Thanksgiving!
#HappyThanksgiving #PumpkinPie #LibbysPumpkin