If you were stranded on a desert island (how old is that?) and you could only choose two foods for your Thanksgiving Dinner it would have to be Turkey and Pumpkin Pie. It’s just not Thanksgiving without these two foods. This year my brother and his family left town for the holiday – leaving just six of us for Thanksgiving dinner. We actually contemplated cooking a nontraditional dinner but quickly decided that turkey would have to be the meat item… so we just stuck with the long time tradition of turkey, ham, dressing, mashed and sweet potatoes, assorted veggies and oh yeah, pumpkin pie.
While I think that there is nothing like a meal or dessert made completely from scratch, there are times (many of them) that using a little “help” is a must. By that I mean building off a mix, or in this case using a refrigerated pie crust and canned pumpkin. Libby’s pumpkin is the first name in canned pumpkin, and thier classic recipe is nearly impossible to mess up.
The pies turned out wonderfully, but I made a little mess in the oven. As I poured the batter into the second pie, I had about 1/2 cup of extra filling that I didn’t want to waste. I thought I could add it and just carefully push the rack into the oven – nope… pumpkin pie filling all over the bottom of a 425 degree oven, ouch. Crisis averted with a wet rag and a long oven mit.
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.