Happy Halloween! The pumpkin season is well and truly upon us so what better way to celebrate with a slice of pumpkin pie. I've been wanting to make this for ages and with the help of a can of Libby's Pumkin Puree it was really simple to make. This recipe is from their website.
Pumpkin Pie
Ingredients
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.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Method
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.
Cooks Note: 1-3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie - extend second bake time to 55 to 60 minutes. Shallow pies - no change.
Estimated Times: Preparation - 15 minutes; Cooking - 55 minutes; Cooling Time - 2 hours cooling.
© 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission.
Submitted by: LIBBY'S® Pumpkin
Nutrient data provided by COOKS.com.
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.
Cooks Note: 1-3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.
FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for 20 to 30 minutes or until pies test done.
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie - extend second bake time to 55 to 60 minutes. Shallow pies - no change.
Estimated Times: Preparation - 15 minutes; Cooking - 55 minutes; Cooling Time - 2 hours cooling.
© 2009 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission.
Submitted by: LIBBY'S® Pumpkin
Nutrient data provided by COOKS.com.
Servings: 8 (136.68g per serving)Nutrition (per serving): 253 calories, 12.35g total fat, 4.3g saturated fat, 152.3mg potassium, 32.82g carbohydrates, 19.6g sugar, 2.7g fiber, 5.9g protein, 58.5mg cholesterol, 318.8mg sodium, 1.2mg iron, 24.7mcg folate, 118mg phosphorus, 6696.84IU Vitamin A, 0.15mcg Vitamin B12, 1.33mg Vitamin C, 42.86IU Vitamin D.
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