As much as I love pumpkin and as much as I do love pie, I cannot seem to find a liking for pumpkin pie. There’s something about the texture that gets to me. It’s almost slimy, like a flan, and I learned back in eighth grade Spanish class when I had to make flan, that flan and I were never going to be friends. I would have been more keen on making a pumpkin cheesecake – which may just have to happen in the future anyway – but upon request, I made a pumpkin pie. I gave it a try, and that’s what counts, right?
But my friends, just because I don’t enjoy pumpkin pie, doesn’t mean you can’t! It’s super easy to make and some say it’s quite delicious. Top it with some whipped cream and you have a dessert sure to impress. One of my biggest downfalls when it comes to baking or cooking is that I spend too much time searching for the perfect recipe, but this time, I use the recipe right on the back of the Libby’s pumpkin pie can.
I’m curious… how many people actually like pumpkin pie?
Classic Pumpkin Pie
- 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.) LIBBY’S 100% Pure Pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
- Whipped cream (optional)
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.