I know it’s a little late but better late than never, right? And I think pumpkin pie this good definitely deserves to be showcased. It’s really just your basic pumpkin pie. The recipe I used was Libby’s Famous Pumpkin Pie recipe. Simple and traditional, it tastes amazing.
- 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 Libby’s 100% pure pumpkin
- 1 can Nestlé carnation evaporated milk
- 1 sheet of pie crust
- Vanilla ice cream (optional)
- Pecans (optional)
- Preheat the oven to 425 degrees F. In a small bowl, mix together the ginger, salt, sugar, cloves and cinnamon.
- In a large bowl, beat the eggs and add in the canned pumpkin. Pour the dry mixture into the large bowl and slowly stir in the evaporated milk. Mix well.
- Shape the pie crust into a pie dish and pour the mixture into the crust.
- Reduce the oven temperature to 350 degrees F and bake the pie for 40 to 50 minutes. Remove once the inside is fully cooked and let it sit until cool. Serve with a scoop of ice cream and sprinkled pecans. Enjoy.
