now that all of the business for the week is out of the way, let's get down to what really matters - pie.  last weekend i made the first pie of the season.  it was made an even easier task as i already had pie crust in the freezer.  and while i love to add my own twists to recipes - i have faithfully followed this recipes for years.  and to tell you the truth, i have yet to enjoy a better pumpkin pie.  yes, there are wonderful things you can add to the base of the pie - like chocolate or cream cheese - or to the batter - pecans or butterscotch chips come to mind - but in this case i prefer the classic-never-disappoints pumpkin pie recipe as found on the back of libby's canned pumpkin.  seriously the best.  ever.

libby's famous pumpkin pie:

~ unbaked pie crust {use your own recipe or find mine here}

~ 3/4 c. sugar

~ 1/2 t. salt

~ 1 t. ground cinnamon

~ 1/2 t. ground ginger

~ 1/4 t. ground cloves

~ 2 large eggs

~ 1 can of pure pumpkin

~ 1 can evaporated milk

preheat the oven to 425.  prepare your pie dish and crust.

mix sugar, salt and spices in a small bowl.  in another bowl - whisk the eggs - then beat in the pumpkin - add the spices - then slowly add the evaporated milk.  pour batter into prepared pie shell.

bake at 425 for 15 minutes - then turn the oven down to 350 and bake an additional 40-50 minutes or until an inserted knife comes out clean.  let cool for two hours - then top with whip cream and serve or refrigerate.

and i love to whip my own cream:

~ 1 c. heavy whipping cream

~ 1/4 c. sugar

~ 1 t. vanilla

whip until light peaks form.

tomorrow - our first soup of the season - happy autumn!

xoox~jla

Comments

[deborah]

in honour of my love for all things americana i'm going to host a thanksgiving inspired lunch next month. and will definitely try this recipe for the pie part ;)

[berfin]

Hi from İstanbul,
I have to try this recipe, but one question how many grams of pumpkin makes a can of pure pumpkin? and is it cooked?
I like your site buy the way and it is among my favorites on my own blog.

[Jen]

oh. oh. I made one last year with dark chocolate. I am really looking forward to soup recipe for tomorrow.

[cassaundra]

mmmmm looks delicious!

[leonie]

oh thank goodness for you! i've been looking for a pumpkin pie recipe for ages... all of them seem to use canned pumpkin though :(

do you know of a recipe that uses actual pumpkin? or can you tell us what size/weight the can of pumpkin is?

i think the USA is the only place i've ever seen pumpkin in a can!

thanks :)

[jla]

berfin & leonie~ this recipe will work just fine with an actual pumpkin - you just want 425grams of pumpkin puree - hope that helps!

[Bronwyn]

Ah, my great-grandmother would include brandy...a wonderful (secret?) ingredient!

[C.]

How beautiful. I once tried this recipe with some purple japanese sweet potatoes that I was given and swopped a quarter of the white sugar to brown so that it had that slight caramel flavour, it was lovely too.

[kaylovesvintage]

that looks so good

[Laura R]

Jen, do you also like your crust recipe? I'm looking for a good crust.

[jla]

laura - LOVE the crust. LOVE it.