Author Notes
It's actually my tweak of the Libby's Pumpkin Pie recipe on the back of their Pumpkin Puree can. This pie is one of my family's "must-haves"...it's non negotiable! —Michele Yates
Ingredients
-
3/4 cup
granulated sugare
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
salt
-
1/2 teaspoon
ground ginger
-
1/4 teaspoon
ground cloves
-
2
large eggs
-
1
15-oz can Libby's 100% Pure Pumpkin
-
15 ounces
Carnation Sweetened Condensed Milk
-
1
unbaked 9" (4-cup volume) pie shell
-
optional
Whipped Cream
Directions
-
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 sweetened condensed milk.
-
Pour into pie shell
-
Bake in preheated 425-degree oven for 15 mins.
-
Reduce temperature to 350 degrees and bake 40 - 50 minutes or until knife inserted near center comes out clean.
-
Cool on wire rack 2 hours.
-
Serve immediately or refrigerate and add whipped cream if desired.
See what other Food52ers are saying.