Part I of Pies, Pies, Oh My! Based on the pumpkin pie recipe on the back of the Libby’s pumpkin pie puree can, you will see how super simple it is to make pumpkin pie any time of year, along with homemade whipped cream too!
Ingredients:
- 1 9-inch unbaked deep dish pie crust (we use Marie Callender’s frozen pie crusts)
- 1 15oz can pureed pumpkin (not pumpkin pie mix!!!)
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 2 eggs
- 1 12oz can evaporated milk
Equipment:
- Small and large bowl
- Whisk
- Spatula/wooden spoon
- Measuring cups and spoons
- Can opener
Instructions:
Preheat oven to 425 degrees F.
Combine sugars, salt, cinnamon, ginger, cloves in a small bowl and set aside. Beat eggs lightly in a small bowl. Add pumpkin and spice mixture and mix. Gradually stir in evaporated milk. Pour into frozen pie shell.
Bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-50 minutes (or until a knife inserted near center comes out clean). Cool on a wire rack for 2 hours and serve immediately or refrigerate. Serve with whipped cream.
Optional – Homemade Whipped Cream
Ingredients:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Equipment:
- Stand or hand mixer / whisk
- Mixing bowl
- Measuring cups and spoons
- Spatula
Instructions:
Using a stand or hand mixer, beat the heavy whipping cream at a low speed. Once it begins to firm up, increase the speed to high. Add powdered sugar and vanilla and whip until incorporated. Scrape sides with a spatula if needed. Then beat for 1-2 minutes until stiff peaks form.