I made 2 pumpkin pies for Thanksgiving this year, that received many many praises!!
I also personally feel that these pies were the best pumpkin pies I have ever had, and this was my first time making pumpkin pie too!!
I hope every thing I make in the future will just get better and better.
Popular Pumpkin Pie
for this recipe, I actually followed the recipe printed on the Libby's Pure Pumpkin can but made a few alterations and revisions to the recipe, to my liking :)
- 1 canned pumpkin, 29 oz. (I used Libby's canned pumpkin)
- 1.5 cups sugar
- 1 tsp salt
- 2.5 tsp ground cinnamon
- 1.5 tsp ground ginger
- 4 jumbo or large eggs
- 1.5 tsp vanilla extract
- 2 cans (2 fl oz each) evaporated milk
- 2 pre-made deep dish pie crusts (you can find this in the frozen section of the grocery store.
You could also make your own pie crust at home, but I feel that is too time consuming and not worth the effort.
1. In a small bowl, mix together the sugar, cinnamon, salt, and ginger.
2. In a large bowl, beat the eggs, then add the vanilla and canned pumpkin. Mix.
3. Combine the sugar and spices into the pumpkin mixture.
4. Mix while slowly adding the evaporated milk.
5. Stir and mix thoroughly.
6. Pour batter evenly between the 2 pie crusts.
7. Preheat the oven to 425 F.
8. Bake pies for 15 minutes, then reduce temperature to 350 F and bake for another 50 minutes.
9. Stick a toothpick down the center of each pie. If the toothpick comes out clean, then the pie is done!
Serve with whipped cream if desired. Let pies cool before serving
*note* if you feel that the pie comes out wetter/soggier than you would like, you can add 0.5-1 tsp flour to the pumpkin batter prior to baking.
Such a delicious dessert