Pumpkin Pie

In the past I have tried to make pumpkin pie fancy.  I have tried candied ginger, fresh ginger, fresh nutmeg, fresh pumpkin and on and on and on.  I have learned something from all these experiments for fancy pumpkin pie.  Don’t mess with the traditional.  The experiments are good, but the traditional is great.  And, really what is more traditional than the Libby’s Pumpkin Pie recipe.  You know the one on the back of the can of pumpkin that you buy every year at the time?  Yes that one.  So, I do not take credit for this traditional masterpiece.  I did though add some vanilla extract and grounded vanilla bean (which you can get at William Sonoma and a must in any baking pantry).  So while I didn’t reinvent the wheel, I am okay with that because with this one, there is no need to.

Traditional Pumpkin Pie

  • 3/4 cup Granulated Sugar
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Tahitian Vanilla Bean
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/2 tsp ground Ginger
  • 1/4 tsp ground Cloves
  • 2 Large Eggs
  • 1 can (15oz) Pumpkin Puree
  • 1 can (12oz) 2% Evaporated Milk
  • 1 tsp Cornstarch (only if you used 2% Evaporated Milk.  If you used the Whole Evaporated Milk skip the cornstarch)
  1. Mix sugar, cinnamon, salt, ginger, cloves, cornstarch and ground vanilla bean in small bowl. Beat in the eggs and vanilla extract into the sugar/spice mixture. Stir in pumpkin puree and evaporated milk .
  2. Pour pumpkin mixture into a par-baked pie crust.
  3. 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.
  4. Serve immediately or refrigerate. Top with whipped cream before serving.

Now go and make a family meal of you own…Clink!

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