Libby's Pumpkin Pie Recipe
Creamy, traditional pumpkin pie!
Servings: 8
Calories: 297kcal
Ingredients
- ¾ cup sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 15 oz canned Pumpkin I prefer Libby's 100% Pure Pumpkin
- 12 oz Evaporated Milk
- 1 unbaked 9-inch pie crust 4-cup volume deep-dish pie crust
Instructions
- Mix the sugar and spices in a small bowl.
- In a large bowl beat the eggs.
- Stir in the pumpkin and sugar-spice mixture.
- Add the evaporated milk.
- Stir and pour into the unbaked pie shell.
- Cover the pie with a pie crust shield to prevent the edge of the crust from getting too brown. If you don't have one of these, you can use bits of aluminum foil to cover the exposed crust.
- Bake at 425F degrees for 15 minutes.
- Reduce the temperature to 350F; bake 40-50 minutes or until a knife inserted near the center comes out clean.
- Cool on a wire rack.
- Serve warm or cool with a dollop of Whipped Cream.
- Refrigerate to store.
Nutrition
Calories: 297kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 309mg | Potassium: 283mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8434IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 2mg