Classic Pumpkin Pie
26 Nov
If the last thing you want to see right now is a pumpkin pie, and the last thing you want to to do right now is follow a pumpkin pie recipe to make a pie…then turn away now!
If you’re still on board with the whole make more pie since the pie from Thanksgiving was so amazing idea, however, then you’ve come to the right place!
As I mentioned before in my Thanksgiving Recap, pie was abundant, but didn’t include much in the way of pumpkin until the next morning. My brother’s fiancee, Becky, is obviously pretty die hard, even during the holidays- she had to go in to work on Black Friday, while most of the rest of the world was either fighting off crowds at Best Buy, or continuing to digest Thanksgiving dinner from the night before. Before she left, though, she whipped up this classic pumpkin pie!
There’s nothing much new about this particular pumpkin pie since the filling is the result of the tried and true Libby’s recipe on the back of the pumpkin puree cans, but a pie is always set apart by its crust, which she made from scratch. It was basically a hit, so here it is!
Libby’s Classic Pumpkin Pie
This recipe is for one pie, with a single, bottom crust. The recipe on the Libby’s canned pumpkin is for 2 pies.
Probably one of the simplest of all pies, but always a Thanksgiving favorite, for sure! I bet if you’re a pumpkin purist you could use your own stewed pumpkin, or you could probably use this recipe with canned butternut squash or sweet potato puree even, if that’s what you have on hand!
Ingredients:
* 3/4 Cup Sugar
* 1/2 tsp Salt
* 1 tsp Ground Cinnamon
* 1/2 tsp Ground Ginger
* 1/4 tsp Ground Cloves
* 2 Large Eggs
* 1/2 of a 29 oz can of Libby’s Canned Pumpkin
* 1 Can Evaporated Milk
* 1 Store bought, or Homemade pie crust (see below for crust ingredients + how-to)
Directions:
Preheat oven to 425*F.
For the crust-
1.5 cups flour, 1/2 tsp salt, 1/4 cup shortening, 1/4 cup butter and 2-4 tbsp of cold water.
Mix flour and salt, blend in the fats with a pastry cutter, then add water until the dough just forms a ball (don’t add too much H20 and don’t overwork the dough once the water is in. Otherwise the pie crust will be tough.) Roll out the dough on a floured surface until slightly larger than the size of your pie pan. An easy way to transfer the dough to the pan is to roll it up on your rolling pin, lift it up, and unroll it over the pan- voila! Now use your fingers to crimp the edges and make it pretty (or if it’s not quite perfect, do what I do and call it rustic 😉
For the Filling-
Mix sugar, salt, cinnamon, ginger, and cloves in a small bowl.
Beat eggs together in a separate bowl, and stir in the pumpkin and sugar and spice mixture.
Slowly stir in the evaporated milk.
Pour into your pie shell, and bake for 15 minutes. Reduce the temperature to 350*F and bake for another 40-50 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack thoroughly. Serve at room temperature, or refrigerate until ready to serve.
Flaky crust + custardy pumpkin = fall. There, I said it. Pumpkin pie doesn’t JUST have to be for Thanksgiving anymore…you can make it any time you want, I promise!
It’s actually pretty nice featuring someone else’s recipe for a change and not having to do the work…thanks, Becky!! =)
…Any chance I can get guest posts out of anyone else?! Just asking 😉
