Here is the Libby's Pumpkin pie recipe that I promised you in last Friday's edition of Ingredient Function Friday on my Facebook.com/BakingwithColette page.
This is one of the best and easiest recipes for pumpkin pie out there. If you forget the can of evaporated milk you can substitute heavy cream or half and half.
If you ever wondered where the evaporated milk came from...evaporated milk became widely available in the 1920s before modern refrigeration was a thing. The pie itself became a Thanksgiving staple around the time that Thanksgiving was declared a national holiday in 1863.
And one last thing Libby's has been canning pumpkin for 144 years...so here is the recipe for the filling. The recipe made its debut on the label in the last century. As promised I will be filming a pie crust tutorial later today so a great recipe for pie crust is coming soon.
It's best to get all your pie baking out of the way before you have to start cooking the rest of the dinner. The day before would be ideal. Then chill the pie in the refrigerator and bring it up to room temperature before serving. For perfect slices, use a serrated knife that has been dipped in hot water and dried in between each slice. Whipped cream makes a perfect garnish.
Happy Baking! Colette
To fill one 8 or 9" pie = serves 8.
- 3/4 cup (5 ounces) 142g sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 large eggs (96g)
- 1 can pumpkin (15 ounces)
- 1 can evaporated milk (12 ounces)
- Variations: reduce cloves to 1/8 teaspoon and add 1/8 teaspoon of nutmeg
- Combine sugar, salt, cinnamon, ginger, cloves, (nutmeg if using) eggs and pumpkin. Whisk until smooth. Slowly add the evaporated milk. Whisk until smooth.
- Pour into partially baked pie shell - directions will be in the pie crust tutorial.
- Check in 35 minutes - the filling should "jiggle like jello and not ripple like soup". There is another way to test for doneness and that is by inserting a paring knife or skewer close to the center - it should come out clean when the pie is done.