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
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 ;)
Posted by: deborah | Wednesday, 14 October 2009 at 06:43 AM
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.
Posted by: berfin | Wednesday, 14 October 2009 at 08:07 AM
oh. oh. I made one last year with dark chocolate. I am really looking forward to soup recipe for tomorrow.
Posted by: Jen | Wednesday, 14 October 2009 at 08:55 AM
mmmmm looks delicious!
Posted by: cassaundra | Wednesday, 14 October 2009 at 11:13 AM
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 :)
Posted by: leonie | Wednesday, 14 October 2009 at 11:25 AM
berfin & leonie~ this recipe will work just fine with an actual pumpkin - you just want 425grams of pumpkin puree - hope that helps!
Posted by: jla | Wednesday, 14 October 2009 at 11:39 AM
Ah, my great-grandmother would include brandy...a wonderful (secret?) ingredient!
Posted by: Bronwyn | Wednesday, 14 October 2009 at 12:49 PM
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.
Posted by: C. | Wednesday, 14 October 2009 at 01:13 PM
that looks so good
Posted by: kaylovesvintage | Wednesday, 14 October 2009 at 04:36 PM
Jen, do you also like your crust recipe? I'm looking for a good crust.
Posted by: Laura R | Thursday, 15 October 2009 at 09:48 PM
laura - LOVE the crust. LOVE it.
Posted by: jla | Sunday, 18 October 2009 at 11:04 AM