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| Libby's New Fashioned Pumpkin Pie bakes up beautifully! |
“If it ain’t broke, don’t fix it!”
The Libby Pumpkin folks must have followed
that mantra—the pumpkin pie recipe on their cans of pumpkin have not changed in
over seventy years. Until this year. This year debuts a new pumpkin pie recipe
to accompany the old one on the can label. I took the challenge and tried it
out and I and my guests gave it eight thumbs up! The new recipe has a little
more ginger, no granulated sugar, but sweetened evaporated milk instead, and
comes out a little bit creamier. I found the cooking time to be a bit longer as
well and be sure to put a foil cover on the crust to prevent over-browning. This
will now be my go to pumpkin pie recipe!
LIBBY'S NEW FASHIONED PUMPKIN PIE
INGREDIENTS
15 ounces (1 can) LIBBY'S® 100% Pure Pumpkin
1 cup NESTLÉ® CARNATION® Evaporated Milk
1 3/4 cups (1 can) or 14 oz. NESTLÉ® CARNATION® Sweetened
Condensed Milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
1 unbaked 9-inch deep-dish pie shell*
INSTRUCTIONS
MIX dry ingredients in small bowl. Beat eggs in large bowl.
Stir in pumpkin and dry ingredient mixture. Gradually stir in milk(s).
POUR into pie shell.
BAKE in preheated 425°F oven for 15 minutes. Reduce temperature
to 350°F; bake for 30-40 minutes or until knife inserted near center comes out
clean.
*I'm really not keen on refrigerated pie dough although I do use Pillsbury when I do, but I've learned a trick to make the pie dough taste better. When you have let it come to room temperature, take 2 Pepperidge Farm Shortbread cookies and pulverize them in a food processor to fine crumbs. Unroll your pie dough and sprinkle dough with about a tablespoon of crumbs. Use your hand to smooth out the crumbs evenly. Take a rolling pin and lightly roll the dough pressing the crumbs into the dough. Flip the crust over and repeat. Spray your pie pan with butter-flavored spray or coat it with a couple of teaspoons of real butter. Place your dough inside and pinch out the border. Refrigerate until ready to use. This makes for a much better tasting crust!
