Libbys recently made changes to its signature pumpkin pie for the first time in 75 years. I could not leave well enough alone. Here it is with my tweaks.
Course Dessert
Cuisine American
Keyword libbys, pie, pumpkin, pumpkin pie spiced
Budget Frugal
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 8slices
Calories 335kcal
Equipment
Mixing Bowl
Pie Pan
Ingredients
15oz can Pumpkin puree Libby's 100% Pure (not pumpkin pie filling!)
1cup Evaporated MilkNestle Carnation preferred
14oz Sweetened Condensed MilkNestle Carnation
½ teaspoonsalt
1.5teaspoonground cinnamon
½ teaspoonground ginger
½teaspoonground cloves
2 TBScorn syrup (optional)Karo clear
2lgeggs
1 unbaked pie shell(I used Pillsbury's prepared pie crust.)
Add your own pie crust or a refrigerated pie crust to a 9" pie pan and crimp edges. Keep in refrigerator until ready to fill.
Mix the spices and salt into small bowl and set aside.
Beat the eggs by hand in a bowl and set aside.
In a large bowl add the pumpkin, the spice mixture and Karo syrup. Slowly stir in the evaporated milk followed by the sweetened condensed milk. Stir in the eggs and mix well.
Pour pie filling into an unbaked, deep-dish, 9" pie shell.
Bake in a pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 30-40 minutes or until knife inserted near center comes out clean. Check at 30 minutes to see if the pie is done. Do not over bake! Cover loosely with tented foil or pie crust covers if the crust begins to get too brown.
Cool pie completely, then refrigerate. Serve with whipped cream.