It wouldn't be the holidays without a traditional pumpkin pie on the table. Everyone has their favorite recipe. I have several that I use. Many like the recipe from the Libby's can too. What could be better than a slice of rich and creamy tasting pie with a big dollop of whipped cream on top? I hope you will enjoy this recipe that I am sharing with you.
1 c. granulated sugar
1 T. all-purpose flour
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground black pepper
3 lg. eggs, lightly beaten
1 (15 oz.) can pumpkin puree
1 c. light cream
9-inch unbaked deep dish pie crust
Preheat oven to 375 degrees F. Combine sugar, flour, salt, spices and pepper. Add eggs, pumpkin and cream. Beat with a rotary beater until well blended. Pour into unbaked pie shell. Bake for 50-60 minutes or until knife inserted in center comes out clean. To prevent overbrowning of the edges wrap edges with aluminum foil and remove last 15 minutes of baking. Remove from oven and cool on a wire rack. Store in the refrigerator.
It looks delicious and perfect for fall. It's my hubby's favorite pie. This is unique with the black pie and I will have to try it! Thanks for the recipe!
ReplyDeleteHe descubierto tu blog y tienes unas recetas maravillosas. Me quedo por aquí para seguir con interés tús recetas
ReplyDeleteMmmm... one of my favorites!
ReplyDeleteI have to tell you something funny. My grandson and I were listing out top three pie favorites - both our number ones - was pumpkin pie!
ReplyDeleteHappy Labor Day.
sandie
Yum...your pumpkin pie looks so pretty. And it sounds exquisite, perfect for fall. I bet your kitchen smelt wonderful while it baked...
ReplyDeleteNow my son looooves punkin' pie ! I will have to make this for him next time he comes home.
ReplyDelete(())
Francie
Hi Kat...love love love pumpkin pie. But this past Thanksgiving I discovered pumpkin pudding by Jello and I made cream puffs and filled them with the pudding mixed with whipped cream...I have to say it gives pie a run for it's money...
ReplyDeleteI love it! I was thinking about cooking angelnut squash instead of using a can, we still have time enough to try ;)
ReplyDeleteRegards,
Dear Kat, thank you for visiting my blog, you have a translator on the upper right side, just select English. I´m currently living in California, so you´ll find some American recipes and ingredients.
ReplyDeleteI´ll visit you tomorrow, I have a party this afternoon :)
I like your blog and I can find all ingredients!
It´s ok for me if you want to write to me in English, there´s also an email address in my profile.
Best regards,
Myriam