Elsie’s Pumpkin Pie (a.k.a Libby’s)

CategoryDifficultyBeginner

 3/4 cup sugar
 1 tsp. ground cinnamon
 1/2 tsp. salt
 1/2 tsp.ground ginger
 1/4 tsp.ground cloves
 2 large eggs
 1 can (15 oz.) LIBBY'S® Pure Pumpkin Filling - Gram always insisted on Libby's
 12 oz. evaporated milk
 whipped cream

1

MIX: Sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour filling into pie shell.

2

BAKE: 425° F for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

So this recipe has been on the Libby Pumpkin Pie filling can since 1950. Here's a link to their site if you'd like to learn more. It is really easy to make and is darn near foolproof.

Ingredients

 3/4 cup sugar
 1 tsp. ground cinnamon
 1/2 tsp. salt
 1/2 tsp.ground ginger
 1/4 tsp.ground cloves
 2 large eggs
 1 can (15 oz.) LIBBY'S® Pure Pumpkin Filling - Gram always insisted on Libby's
 12 oz. evaporated milk
 whipped cream

Directions

1

MIX: Sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour filling into pie shell.

2

BAKE: 425° F for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Elsie’s Pumpkin Pie (a.k.a Libby’s)