Libby's Pumpkin Pie




Just like back home, this is the recipe from the back of the can, modified for UK ingredients. A big hit with the family here & never-fail recipe.

Preparation time: 

1 hour


3⁄4 cup sugar (granulated)
1⁄2 teaspoon salt
1 teaspoon cinnamon (ground)
2 teaspoons ginger (ground)
1⁄4 teaspoon cloves (ground)
2 eggs (large)
15 ounces pumpkin (puree, or 2 cups)
1 can evaporated milk
1 pie shell (unbaked 9" deep dish or two tart shells)
1 whipped cream (optional)


Pre-mix sugar, salt, cinnamon, ginger and cloves together in a small bowl.

Beat eggs in large bowl. Stir in pumpkin and add the sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell or tart shells. You will have extra if you use tart shells and you will have to be careful putting them in the oven if you fill them too high.

Bake in preheated 220C. for 15 minutes. Reduce temperature to 177C; bake for 40 to 50 minutes or until knife/toothpick inserted near center comes out clean.

Cool for 2 hours. Serve immediately or refrigerate.

Top with whipped cream before serving.

IF YOU ARE USING TART SHELLS, here's your baking guideline: Bake in preheated 220C oven for 15 minutes. Reduce temperature to 177C, bake for 20 to 30 minutes or until pies test done. Keep an eye on them as they may be done sooner.

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