Because today is American Thanksgiving, I thought it would be fun to do a pumpkin pie post
I absolutely LOVE pumpkin pie, but it is nearly impossible to come by in the UK unless you make it yourself. The first year I was living here, I made my own pumpkin puree from a Halloween pumpkin and the texture was all wrong. I have since learned that I would have been better off using a butternut squash…but hey…you live, you learn.
Nothing beats using tinned pumpkin though. This year for Canadian Thanksgiving in October, I discovered that you can now order it on Amazon (it’s crazy what you can order on Amazon these days!). I ordered the ever trusted Libby’s Pure Pumpkin, and followed the Libby’s Famous Pumpkin Pie recipe that can be found on the tin.
Easy pumpkin pie recipe, courtesy of Libby's, and using Libby's tinned pumpkin.
- 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.) NESTLÉ® 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.
Leaving the mixing work to my trusted Kitchen Aid mixer, I began preparing my pastry. Because we are in the UK, I used a roll of sweet short crust pastry in lieu of the frozen pie shell.
The results were fantastic (as usual)! And because my husband is weird and won’t try pumpkin pie, I got the whole thing to myself!