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
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Ingredients
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3/4 cup
granulated sugare
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1 teaspoon
ground cinnamon
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1/2 teaspoon
salt
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1/2 teaspoon
ground ginger
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1/4 teaspoon
ground cloves
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2
large eggs
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1
15-oz can Libby's 100% Pure Pumpkin
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15 ounces
Carnation Sweetened Condensed Milk
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1
unbaked 9" (4-cup volume) pie shell
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optional
Whipped Cream
Directions
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Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
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Beat eggs in large bowl.
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Stir in pumpkin and sugar-spice mixture.
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Gradually stir in sweetened condensed milk.
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Pour into pie shell
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Bake in preheated 425-degree oven for 15 mins.
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Reduce temperature to 350 degrees and bake 40 - 50 minutes or until knife inserted near center comes out clean.
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Cool on wire rack 2 hours.
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Serve immediately or refrigerate and add whipped cream if desired.
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