Receta Not-Libby’s Homemade Pumpkin Pie
November 20th, 2013 by katie
Pumpkin pie is such a must-have tradition at our Thanksgiving table, yet it has always been my least favorite pie. Don’t get me wrong, I always have a couple slices-it is still pie after all-but I never had the same passion for it as other pies and rarely made it myself. When a co-worker told me a couple of years ago that she makes the BEST pumpkin pie, I was curious. Was there actually another recipe for pumpkin pie different than the ubiquitous Libby Pumpkin Pie Recipe? And it actually tasted different? No way. I had her write down the ingredients and vowed to try it, but didn’t really expect much. Well I was floored by the difference this pie is creamy and luscious. The combination of pumpkin with a hint of spice was so familiar yet so much better! I have to say that I love this pumpkin pie and now look forward to making it every year.
- Not-Libby’s Pumpkin Pie
- make 2 large deep dish pies, prep 10 min, bake 1 hour
- 6 cups pumpkin puree (approx 4 cans or 2 jumbo cans)
- 2 (12 oz) cans evaporated milk
- 2 1/2 cups sugar
- 1 tsp mace or nutmeg
- 2 tsp cinnamon, heaping
- 1 tsp ginger
- 1 tsp salt
- 5 eggs
2 deep dish pie crusts
Whip together ingredients, pour into pie shells.
Bake at 425° for 15 min then cover crusts and bake at 350° for 40 min or until set.
I have also used this filling to make some mini-pies in a cupcake tin. You can freeze these and thaw at room temperature for a pumpkin-y treat any time of the year.
Posted in Desserts, Easy