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Libbys Famous Pumpkin Pie
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INGREDIENTS
1 1/2 cups of sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
1 can (29 oz) Libbys 100% pumpkin
2 cans (12fl oz) evaporated milk
2 unbaked 9" Keebler Graham ready pie crust
Step 1
Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl, next beat the eggs in a large bowl and stir in the pumpkin and sugar-spice mixture, gradually stir in the evaporated milk.
Step 2
Pour all of the mixture into the pie crusts.
Step 3
Bake in a preheated oven at 425f for 15 minutes then reduce the temperature to 350f and bake for a further 40 - 50 minutes or until a knife inserted near the centre comes out clean. Cool on a wire rack for 2 hours, serve immediately or refrigerate.
DO NOT freeze the pie as this will cause the crust to seperate from the filling. The above recipe makes two 9" pies.
All measurements are the American measures
INGREDIENTS
1 1/2 cups of sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
4 large eggs
1 can (29 oz) Libbys 100% pumpkin
2 cans (12fl oz) evaporated milk
2 unbaked 9" Keebler Graham ready pie crust
Step 1
Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl, next beat the eggs in a large bowl and stir in the pumpkin and sugar-spice mixture, gradually stir in the evaporated milk.
Step 2
Pour all of the mixture into the pie crusts.
Step 3
Bake in a preheated oven at 425f for 15 minutes then reduce the temperature to 350f and bake for a further 40 - 50 minutes or until a knife inserted near the centre comes out clean. Cool on a wire rack for 2 hours, serve immediately or refrigerate.
DO NOT freeze the pie as this will cause the crust to seperate from the filling. The above recipe makes two 9" pies.
All measurements are the American measures