Saturday, September 6, 2008

Pumpkin Pie

Pumpkin Pie was the pie my Mom got the most requests for. She got the recipe off a can of Libby's pumpkin years ago and I use that stained recipe label that she tore off the can every time I make this pie.
1 unbaked pie shell (I always use the recipe on the Tender flake box for this pie)
Filling
2 eggs-slightly beaten
1 3/4 cups pure (or solid) pumpkin (make sure it says pure or solid and not Pumpkin Pie Filling. When it says that it means it has everything in it already to go in the crust. We are starting from scratch here) 14 oz. 398 ml can
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp ginger
1 2/3 cups evaporated milk 370 ml can
Mix all the above together well and pour into unbaked pie shell. The recipe says this is enough for 2 pies but I like to fill the shell right up to the top or use a deep dish and so for me this is for one pie.
Bake in pre heated 400 oven for 15 minutes. Turn oven down to 350 and continue to bake for 45 minutes, or until a knife inserted in the middle comes out clean.
The flavor intensifies abit if you bake it the night before or the morning you will be serving it. It is best served at room temperature with mounds of whipped cream.

17 comments:

  1. side addendum: It's really easy to start with your own (deep breath) real live (or just picked) pumpkin. (aghast unbelief, I know) Cut'er in half, scoop it out, bake on a cookie sheet and "wa-la!" Pure, solid pumpkin.

    (that is, if you have had luck with the first planting of pumpkin seeds or live elsewhere than SK) (I had no such luck this year, but hope to seek out real pumpkins nonetheless)

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  2. Pumpkin has to be my favorite pie (a tie between it and Key Lime). I actually prefer mine cold/chilled though.

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  3. Chris I do agree that the REAL thing would be wonderful. I did try it once and it was well worth it, but the cans in my pantry are so handy.

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  4. Yes it is the season for pumpkin pie, if at all possible I go with the pumpkin straight from the patch! This recipe is very close to the one I use.
    Thanksgiving is not far away!

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  5. Alright...now we are talking! Wondered how long it would be before we would get a pumpkin pie recipe. And this looks wonderful! Thanks for the post. Such HEIGHT on that pie filling. Beautiful! I am going to try this yessssssireeee.....

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  6. Oh I love pumpkin pie. . . it looks so wonderful.

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  7. pumkin anything has got to be one of my favorites. i enjoy pumkin pie that others have made, and yet i have never tried to make it my self... no excuse now. if it comes from you it has got to be great!

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  8. I want a piece of pumpkin pie SO badly. I can hardly wait. Our pumpkins in our patch are starting to turn..

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  9. It has sweetened condeneses milk - it has to be good! And I love the height too! NO skimping on the goodness!

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  10. Well it looks like I will need to try this one for Thanksgiving.
    We have pumpkin pie once a year and then it's special....
    Looking forward to putting it in my file.

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  11. Anneliese I just read your comment and it is not sweetened condensed milk, but canned evaporated milk. I'm sure there are recipes with the sweetened milk but not this one. There are so many varieties of pumpkin pie recipes. Kathy

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  12. Seriously .. .after I saw this .. .I had to make one. . it was delicious. . .thank you Kathy. . .my new pumpkin pie recipe.

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  13. My (Canadian) fiance comes from a mennonite family and he LOVES pumpkin pie. Hes moving here to New Zealand for me and I want to learn some recipes of the food his mom makes.
    Ive got a question though, do you have a recipe for a hollow pastry thing that sounds like "raw cooking."? I tried it in July and we put watermelon in it. Mmmm

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  14. Hi Melody, I'm so happy to answer your question. I had a good laugh about it sounding like raw cooking...what you are looking for is Rollkuchen and they are found in ther Mennonite section on the sidebar.
    All the best and congratulations on your engagement!

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  15. Oh, thank you for posting this exact recipe! I was looking for a pumpkin pie recipe for this Thanksgiving weekend just like Mom used to make and I remember well that stained, well-used Libby can label that used to be in Mom's stash. She also swears by (ok, she doesn't really swear!) Tenderflake for pie crust. I'm going to try making this with soy milk instead of evaporated milk for my lactose-intolerant daughter and nephew. I'll let you know if it works!
    Karen

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  16. This Libby's pumpkin recipe has been a favourite with our family for many years! We like it with double the amount of cinnamon and cloves plus a little extra sugar. To keep it fast and simple, we always make a double batch and cook it in a 9 x 12 glass pan with no pie crust. Excellent served with whipped cream or vanilla ice cream!

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  17. This has been our absolute family favorite for years. I didn't know that it came from the Libby's pumpkin can.Thanks

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