Things I know about pumpkin pie:
- Always use Libby canned pumpkin
- Its tastes better with freshly whipped cream rather than cool whip
- Don’t drop it on the way to Grandma’s house
I discovered that my recipe, stolen from the Libby’s can except for the nutmeg, is almost identical to the Barefoot Contessa’s recipe except that she uses brown sugar instead of white.
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 15 oz can Libby’s Pumpkin
1 12 oz can evaporated milk.
Pie crust of your choosing – unbaked
Whole nutmeg – optional
Preheat oven to 425 degrees
Prepare and flute pie crust. Set aside. Mix sugar, salt, cinnamon, ginger, cloves. Whisk in eggs until well blended. Add pumpkin, still well. Slowly whisk in evaporated milk until thoroughly mixed. Pour into pie shell. Lightly grate a bit of whole nutmeg on the top.
Bake at 425 for 15 minutes, then reduce temperature to 350 and bake another 45 minutes until firm. I always check it by sticking a knife in the middle. If it comes out clean, the pie is done!
Serve with whipped cream.