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
⅓ c. vegetable oil
¼ c. milk
2 T. sugar
½ t. salt
For the Filling:
¾ c. sugar
½ t. salt
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 ⅛ inch thick. Push into the bottom and the sides of a 9 inch pie pan. Crimp the edges then bake for 12 minutes.