Saturday, November 24, 2012

Pumpkin Pie

Pumpkin Pie

Pumpkin Pie
I made two Pumpkin Pies, one today and the other Thursday for my Mom's Thanksgiving feast. This is the famous Libby's recipe, but I also added Nutmeg. This is the best Pumpkin Pie and so easy!


1 box Pillsbury Refrigerated Pie Crust

1 can (12 oz) NESTLE CARNATION Evaporated Milk

1 can (15 oz) LIBBY's 100% Pure Pumpkin

3 Large Eggs, 1 Egg just Egg Whites, lightly beaten

3/4 cup Granulated Sugar, plus 1 teaspoon to sprinkle around Crust

1/2 teaspoon Kosher Salt

1 teaspoon ground Cinnamon

1/2 teaspoon ground Nutmeg

1/2 teaspoon ground Ginger

1/4 teaspoon ground Cloves

Pumpkin cutout, I use Paula Deen Cutouts


Preheat oven to 425 degrees.

Let Pie Crust come to room temperature for 15 minutes and place into glass or ceramic pie dish and press sides and bottom firmly.

Use edge of a fork going in opposite directions around the Crust.

Take 1 Pie Crust and make as many Pumpkin Cutouts as you wish. Cover with plastic wrap and refigerate or freeze extra Pie Crust for later use.

Place Pumpkin Cutouts on a cookie sheet, brush them lightly with Egg Wash and sprinkle Sugar. Put aside for now.

In a medium sized bowl, add Sugar, Salt, Cinnamon, Nutmeg, Ginger and Cloves and combine with a spatula. Put aside for now.

In a large sized bowl, beat 2 Eggs for a few minutes with a handheld or stand mixer. Add Pumpkin and Sugar-Spice concoction and mix together for one minute. Gradually add Evaporated Milk as you mix until combined.

Carefully pour into pie shell.

Brush outer edge of Crust lightly with Egg Wash and sprinkle Sugar around it.

Bake Pumpkin Pie at 425 degrees for 15 minutes.

Place Pumpkin Cutouts in oven for 7 to 9 minutes until Crust is golden brown. Remove and place on cooling rack for 1/2 hour.

After the first 15 minutes, reduce oven temperature to 350 degrees, place pie shield or cut strips of aluminum foil over Crust and bake for another 40 to 55 minutes until cake tester or toothpick comes out clean.

Cool Pumpkin Pie on a cooling/wire rack for 2 hours before serving. After 20 minutes of cooling, place decorative Pumpkin Cutouts gently on top of Pumpkin Pie.

If not serving right away, cover with foil and refrigerate until you are ready to serve it.

Enjoy with a dollop of Whipped Cream or with a scoop of Vanilla Bean Ice Cream. Sprinkle Pumpkin Pie spice on top of the Whipped Cream or Ice Cream if you wish!

-Sophia/Two Frys

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