Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

On Thursday morning, I baked two Pumpkin Pies, one to take to my Mom's Thanksgiving dinner. This is the famous Libby's recipe, but I just add Nutmeg. This is the best tasting Pumpkin Pie and so simple to do.

Ingredients

1 box Pillsbury Refrigerated Pie Crust

1 can (12 oz) NESTLE CARNATION Evaporated Milk

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

2 Large Eggs, + 1 Egg just the Egg Whites, lightly beaten

3/4 cup Granulated Sugar, + 1 teaspoon to sprinkle around Pie 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

Pumpkin Cutouts to top the pie

Directions

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.

Decorate edge of Pie Crust whichever way you want. I made one using the edge of a fork going in opposite directions around the Crust and crimped the other one.

Take 1 Pie Crust and make as many Pumpkin Cutouts as you wish. I do three for each Pie. If you are not baking right away, cover Pumpkin Cutouts with plastic wrap and refrigerate. Freeze extra Pie Crust for later use.

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

Pumpkin Pie

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 mix for one minute and then Sugar-Spice concoction. Mix together for one minute. Gradually add Evaporated Milk as you mix until all the ingredients are 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.

My piece of Pumpkin Pie with Vanilla Bean Ice Cream; second pie I baked for Allen and me

After the first 15 minutes of baking, reduce the oven temperature to 350 degrees. Place pie shield or cut strips of aluminum foil over Crust to prevent burning. Bake for another 40 to 55 minutes until cake tester or toothpick comes out clean. My pie took 50 minutes. Since every oven is different check your pie at the 40 minute mark.

After 20 minutes of cooling, place decorative Pumpkin Cutouts gently on top of Pumpkin Pie. Cool Pumpkin Pie on a cooling/wire rack for 2 hours. Cover and refrigerate for at least 2-3 hours, so it can set. Keep refrigerated until you serve.

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

-Sophia/Two Frys