My mom makes the BEST pumpkin pie. That may be a biased statement, but I don’t care. No one will ever tell me otherwise. Since I don’t like cake, I always requested one of her pumpkin pies for my birthday instead (thankfully I have a birthday in October, when it’s entirely appropriate, and not July). I’m all about sharing the wealth, so I’m sharing the recipe with the rest of you – so your lives may be blessed with the perfect fall flavors of this pie.
Ingredients:
1 can (15oz.) of Libby’s Pure Pumpkin
1 ½ cups (12 fl. oz.) of Carnation Evaporated Milk
¾ cup granulated sugar
½ tsp. salt
1 tsp. ground cinnamon
⅓ tsp. ground cloves
½ tsp. nutmeg
2 large eggs
1 unbaked 9-inch deep dish pie crust
Instructions:
- Preheat oven to 425°F
- Mix the dry ingredients in a small bowl or measuring cup. Beat the eggs in a large bowl and slowly stir in the pumpkin and dry ingredient mixture. Stir in milk little by little.
- Once the mixture is smooth (should be pretty soupy) pour it into the pie crust.
- Bake the pie in the oven for 15 minutes and then reduce the temperature to 350°F and bake for an additional 30-40 minutes (until a toothpick or knife comes out clean from the center).
- Cool on a wire rack for 2 hours, and then refrigerate until ready to eat.
Serve with whipped cream and a dash of pumpkin pie spice on to
This pie won’t let you down. Enjoy!