Happy Thanksgiving! I baked this pumpkin pie on Sunday for Allen and me to enjoy together. When I bought Libby's Pure Pumpkin, I noticed next to the famous recipe was a new fashioned pumpkin pie recipe so I had to try it. See the picture below for the recipe. I find it creamier than the original and it has a richer taste. I used more Pumpkin Pie Spice than this recipe states. You can use the spices in the Libby's recipe or go to my Pumpkin Pie Spice recipe to make your own. For the pie crust, I use Ina Garten's pie crust recipe (see link below). I use the pumpkin shape from Paula Deen Pie Press Cutter Set, and the leaf cutout is from Wilton Pie Crust Cutter & Stamp Set. I hope you all have a wonderful day with family and/or friends. Whether you will be sharing this day with others or alone, I think we all need to take a few moments and reflect on what we are thankful for. I am thankful for being alive, spending every day with my hubby, my family near and far, and still having my Mom here with me.
Pie Crust Ingredients
Pie Crust Homemade (see link below) or Store Bought
1 Egg White, beaten (egg wash); (use also on cutouts)
1 tablespoon Granulated Sugar, divided
1 tablespoon Ground Cinnamon, divided
Pie Crust Directions
In a small bowl beat egg white; set aside.
Place pie crust into glass (aluminum, metal, ceramic) and press sides and bottom firmly.
Crimp crust or decorate as you wish.
Dock the crust using a fork by poking holes about 10-15 times.
Chill in fridge for 1 hour so pie crust holds its shape.
Remove from fridge and gently brush egg wash around the crust, and top with cinnamon-sugar. (Save the rest to sprinkle over the pie crust cutouts.)
|A slice of pumpkin pie|
Heat oven to 425°F.
Add baking sheet in the oven so it is hot.
Cut parchment paper in a circle shape and line it over the crust.
Add pie weights (or beans) and place on hot baking sheet.
Bake for 15 minutes.
The crust should be pale.
Remove from oven and wait 5 minutes, and then carefully lift the parchment with the pie weights (or beans).
Cool completely before adding the pumpkin pie filling/mixture; about 1 hour.
|Libby's New Fashioned Pumpkin Pie is so good!|
Crust Cutout Ingredients:
1 homemade or store bought pie crust at room temperature
1 tablespoon Granulated Sugar
1 tablespoon Ground Cinnamon
|Pie crust cutouts|
Roll out 1 pie crust and make as many pumpkin and leaf cutouts as you wish.
Place cutouts on a cookie sheet lined with parchment paper.
Brush cutouts lightly with egg wash.
Lightly sprinkle cinnamon-sugar on top.
Place crust cutouts in 425°F oven for 7 to 9 minutes until crust is golden brown.
Remove and place on wire rack to cool; set aside.
Pumpkin Pie Ingredients:
1 can (15 oz) LIBBY's 100% Pure Pumpkin
1 cup NESTLE CARNATION Evaporated Milk
1 can (14 oz) NESTLE CARNATION Condensed Milk
2 Large Eggs
1/2 teaspoon Coarse Salt
3 1/2 tablespoons Pumpkin Pie Spice
|Pumpkin pie ingredients|
Pumpkin Pie Directions:
Heat oven to 425°F.
In a medium sized bowl, use a spatula to combine the pumpkin pie spice, and salt; set aside.
In a large bowl, beat eggs with whisk.
Stir in pumpkin and pumpkin pie spice and combine with spatula.
Pour pumpkin mixture into pie shell that you blind baked for 15 minutes (make sure crust has cooled completely).
After the first 15 minutes of baking, reduce the oven temperature to 350°F, and place pie shield (I use Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust.
Cool pumpkin pie on a wire rack for 2 hours before serving.
After first 20 minutes of cooling, place decorative cutouts ever so gently on top of the pie.
|Ready to add to pie shell|
Let it come to room temperature for 30 minutes before serving.
If desired serve with whipped cream or your favorite ice cream.
For the Ina Garten Pie Crust recipe, visit:
For Libby's New Fashioned Pumpkin Pie recipe, visit:
For Libby's Famous Pumpkin Pie recipe, visit: