Pumpkin Pie

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     This year for Thanksgiving I was in charge of desserts. My mother told me I could make whatever I wanted as long as I included a pumpkin pie. I agreed as pumpkin pie seemed like it would be easy to make even though I had never baked one before. I don’t eat pumpkin pie so I couldn’t even try any to make sure it tasted ok.

     I asked a few people for a good recipe and it seemed that many use the recipe off the back of the Libby’s pumpkin cans. I decided that was good enough for me. The process itself was easy enough. It’s not a hard pie to make. It had a spicy and sweet smell to it, and it came out looking like most pumpkin pies do.

    I ended up making two pumpkin pies this year.  Everyone seemed to enjoy it.   I’m not sure why I had never made a pumpkin pie before as it’s easier to make then most fruit pies. I’ll be sure to use this recipe again in the future.

Pumpkin Pie (pie recipe adapted from Libby’s )
For the Crust:
1 ½ c. flour
1/3 c. vegetable oil
¼ c. milk
2 T. sugar
½ t. salt

For the Filling:
¾ c. sugar

1 ½ t. pumpkin pie spice

½ t. salt
2 eggs
1 (15 oz). can Libby’s 100% pure pumpkin
1 (12 oz.) can evaporated milk

1. Preheat the oven to 400 degrees. In a small bowl combine all the ingredients for the crust. Mix with a fork until combined. Roll out the dough to 1/8 inch thick. Push into the bottom and the sides of a 9 inch pie pan. Crimp the edges then bake for 12 minutes.

2. Meanwhile, turn the heat on the oven up to 425 degrees. Combine the sugar, salt, and pumpkin pie spice in a bowl. In a large bowl beat the eggs. Stir the pumpkin into the eggs and then add the sugar mixture. Slowly stir in the evaporated milk. Pour the mixture into the pie shell.

3. Bake for 15 minutes then reduce the temperature to 350 degrees. Continue baking for 40-45 minutes or until a knife comes cleanly out of the center. Cool on a wire rack.

This post linked to:
Sweet Tooth Friday, Fusion Friday

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