Classic Pumpkin Pie
Thanksgiving is exactly one month away! As much as I love trying new recipes and experimenting with different ingredients, I like to stick to tradition when it comes to the holidays and nothing screams tradition like a Classic Pumpkin Pie. This recipe uses the famous canned pumpkin pie recipe from Libbys, that’s easy to prepare and even easier to enjoy. Just mix, pour, & bake for that delicious homemade feeling. Now, homemade pie crust is good and all, but sometimes the moment calls for DIY. A hidden secret that I have incorporated to this pie is salt! Salt takes the crust and pie from traditional to out of this world. No one will ever know how easy this recipe is. Topped with a generous dollop of whipped cream, it’s near unbeatable. See below for step-by-step recipe:
For pie crust:
1 store-bought graham cracker crust
1 tablespoon salted butter
1/2 teaspoon kosher salt
For pie filling:
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
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Whipped cream (optional)
CRUMBLE graham cracker crust into a bowl. Using your fingers, rub butter until a sandy texture forms. Mix in salt. Press into the bottom and sides of an 9-inch pie dish. Place in the fridge to firm up.
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.
Will you be trying this pumpkin pie recipe for your Thanksgiving feast? Share in the comments below.