Desserts

Pumpkin Pie

From the back of the Libby's 100% Pure Pumpkin can. Both versions make 10 servings and use the same method.

Famous Pumpkin Pie

• 1 can (15 oz.) Libby's 100% Pure Pumpkin
• 1½ cups (1 can or 12 fl. oz.) Carnation Evaporated Milk
• ¾ cup granulated sugar
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground cloves
• 2 large eggs
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

New Fashioned Pumpkin Pie

• 1 can (15 oz.) Libby's 100% Pure Pumpkin
• 1 cup Carnation Evaporated Milk
• 1¾ cups (1 can or 14 oz.) Carnation or La Lechera Sweetened Condensed Milk
• ½ tsp. salt
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ½ tsp. ground cloves
• 2 large eggs
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions (both pies)

1. Mix the dry ingredients in a small bowl. Beat the eggs in a large bowl. Stir in the pumpkin and the dry ingredient mixture. Gradually stir in the milk(s).
2. Pour into the pie shell.
3. Bake in a preheated 425°F oven for 15 minutes. Reduce the temperature to 350°F and bake for 30–40 minutes, or until a knife inserted near the center comes out clean.
4. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Variations

• Chai Spice Pumpkin Pie: add an extra ¼ tsp. nutmeg, 1 tsp. ground cardamom, ½ tsp. ground cinnamon and ½ tsp. ground ginger.
• Bourbon Pumpkin Pie: add 2 tbsp. bourbon when adding the milk.

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