The recipe for Libby's pumpkin pie has been on their canned pumpkin labels since 1950. It's the only one I've ever used that has consistently proven itself year after year. I make only a small change in spices since cinnamon is not my favorite. If you have no canned pumpkin, make the pie using 2 cups of cooked mashed pumpkin. In the US, use sugar pie pumpkins. The look just like jack-o-lantern pumpkins but are smaller. In Australia, I successfully used Jarradale pumpkin to make a pumpkin pie that tasted as American as.....well, pumpkin pie. This is a great tutorial for making your own pumpkin puree. Here's the classic recipe with my tiny change. Oh, and if you don't have one deep dish pie crust, this recipe makes two regular pies. Please note that evaporated milk is not the same as condensed milk and it should never be pre-sweetened. Ingredients: 3/4 cup granulated sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 2 large eggs 1 can (15 oz.) pumpkin puree or 2 cups cooked mashed pumpkin 1 can (12 fl. oz.) evaporated milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell OR 2 regular pie crusts 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.
