Libby’s® Pumpkin Pie

Autumn is my very, very favorite time of the year!

Maybe it’s because we are a football family and our life is most “us” during the fall (with Coach coaching, SonShine playing, and Angel Girl cheering)…

Maybe it’s because my birthday is in the fall…

Maybe it’s because of the pumpkin pie?

There are certain traditions that are requirements around our house, and Libby’s® Pumpkin Pie is one of them!

I make it exactly how it was written on the can of pumpkin for years and years:

A word of caution: look closely when you grab the recipe – nowadays, they offer two options: Famous and New Fashioned.

Well, if you know me at all, you know that I am definitely an old fashioned kind of a girl, and my pumpkin pie preference is no different. I mean, if it ain’t broke, don’t fix it, and the original, “famous” recipe was NOT broken!

So, here it is, the surest sign that it’s fall, y’all…

Libby’s® Original Pumpkin Pie

Ingredients:

• 1 can (15 oz.) Libby’s® 100% Pure Pumpkin
• 1.5 cups (1 can or 12 fluid oz.) Carnation® Evaporated Milk
• 3/4 cup Granulated Sugar
• 1/2 tsp. Salt
• 1 tsp. Ground Cinnamon
• 1/2 tsp. Ground Ginger
• 1/4 tsp. Ground Cloves
• 2 large Eggs
• 1 unbaked 9-inch (4 cup volume) deep-dish pie shell

Instructions:

1. Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and suger-spice mixture. Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake in preheated 425ºF oven for 15 minutes. Reduce temperature to 350ºF; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately [with a heaping dollop of Cool Whip] or refrigerate.

Enjoy!

With love and hugs,

Ashli