A freezer full of pumpkin inspires me to find new ways to use it. The puree can be used in both sweet and savory dishes. I like it in cakes, scones and muffins as well as soups. My latest favorites include pumpkin cinnamon rolls and pumpkin mousse. And of course, pie. We eat pumpkin pie September through March.
I've tried lots of recipes, but Libby's Famous Pumpkin Pie is the best version of a traditional pie. It's easy, fast and has a good balance of spices that compliment, rather than overpower, the pumpkin flavor. It's delicious plain or with a dollop of whipped cream.
|A Long Island Cheese pumpkin on the vine.|
|A few large pumpkins provide lots of puree. |
This will hold in the freezer for a year.
|Prepare a 9-inch crust. Here's my favorite crust recipe.|
|Combine sugar, spices and salt. I like to pass |
my spices through a sieve to break up clumps.
|Add eggs, pumpkin and evaporated milk. Pour into pie shell.|
|Bake in a 425 degree oven for 15 minutes. Reduce temperature to 350 degrees |
and bake for 40 to 50 additional minutes. Cool 2 hours before cutting.
If desired, top with homemade whipped cream.
Libby's Famous Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
15 oz. fresh or canned pumpkin puree
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.