Friday, October 7, 2016

Pumpkin Pie


For Flash back Friday Pumpkin Pie is on the menu. This particular recipe for Pumpkin pie comes from my mom. I still have the Libby's can label she peeled off many years ago. It's a family favourite in our home. Each slice gets topped with a large mound of sweetened whipped cream. A perfect Thanksgiving dessert.
  • 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 pumpkin (14 oz or 398ml can)(not ready to eat pumpkin pie filling)
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp ginger
  • 1 2/3 cup evaporated milk (370ml can)
  1. Mix all the above ingredients together. 
  2. Pour into unbaked pie shell.
  3. Bake in 400º oven for 15 minutes. 
  4. Turn oven down to 350º and bake another 45 minutes. Test to see if filling is baked by inserting a thin knife into pie filling. Once it comes out clean the pie is fully baked.
  5. Cool. Serve with sweetened whipped cream. 


25 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. 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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  10. 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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  11. 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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  12. 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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  13. 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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  14. 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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  15. 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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  16. I am thinking that this would be a lovely recipe for me to try, as I have two big pumpkins in kitchen right now! The pie looks wonderful ♥

    summerdaisycottage.blogspot.com

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  17. I, too, always use the recipe right off the can....simple and just the right amount of sweetness.

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  18. Your pie looks absolutely perfect!!! Love those tried and true recipes. Happy Thanksgiving to you and your family Kathy!

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  19. I use the recipe from the can of pure pumpkin but must say mine has never risen as high as yours - looks delicious.

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  20. Our go to recipe also but a few years ago I tried it with brown sugar and there is no going back!

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  21. Your pie looks so delicious! I don't bake but make often pumpkin soup.

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  22. Your pumpkin looks so soft and sweet and delicious! The nice smell is almost coming to me!! Unfortunately I have not baked pumpkin. Happy Thanksgiving to you!

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  23. Your pumpkin looks so soft and sweet and delicious! The nice smell is almost coming to me!! Unfortunately I have not baked pumpkin. Happy Thanksgiving to you!

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  24. Do you bake the pie on the bottom rack of your oven?

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  25. My dear mom (who passed away in 2009) always made the Libby recipe. It has a unique combination of spices that other recipes do not have. I lost the label which was pasted on a piece of paper a few years ago. Tonight I made two pumpkin pies using the E.D.Smith recipe and it is just not the same. Then I opened up my MGCC email only to see the long lost recipe. Thank you for reposting this. We will suffer through the two pies and I will buy another can of pumpkin to make this recipe. I am thankful for this posted recipe!!!!

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