A while ago, when i was strolling down the aisles of a supermarket, i found a can of Libby's Pumpkin Puree, and i thought i could make something out of it. It turns out that Libby's has a famous pumpkin pie recipe that i finally try to make last weekend. I' was too lazy to make my own pie crust, so i devoted my baking session to Keebler's Ready Crust, since it always taste so good, you wouldn't want to stop eating the whole pie.
Here are what you need to make this scrumptious pumpkin pie:
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground clove
- 2 large eggs
- 1 can (15 oz.) Libby's 100% Pure Pumpkin
- 1 can (12 fl. oz) evaporated milk
- 1 Keebler's Ready Crust pie shell
- Whipped cream (not optional, it's a must!)
Directions:
- 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 mixture into the 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 (give a generous amount of it to please everyone).
