Basic Pumpkin Pie Recipe
Ingredients
1 pkg unbaked pie crust (usually 2 in package) - you need 1 for a 9-inch pie
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
Directions (from the Libby's Can)
1. Preheat oven to 425 degrees F.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
3. Bake for 15 minutes. Reduce temperature to 350 degrees 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. (Do not freeze as this will cause the crust to separate from the filling.)
TOPPINGS
Streusel topping: While the pie bakes, combine 2 tablespoons of flour, 2 tablespoons of brown sugar, 2 tablespoons of room-temperature butter and 1/2 chopped pecans. About 10 minutes before the pie will be done, remove from the oven and spinkle streusel evenly on top. Return pie to oven and bake until streusel has browned.
Cream Cheese Cinnamon Swirl: Microwave 3 ounces of cream cheese for 10 seconds, until soft. Fold in 2 tablespoons light-brown sugar and 1/2 teaspoon ground cinnamon. About 20 minutes before the pie is done remove from oven and dollop cream cheese mixture on top. Using a fork, gently swirl the cream cheese into the pie. Return to oven and bake until done.
Whipped cream: If you want homemade without whipping it on Thanksgiving day, don't whip it ahead because it will separate. Instead, the day before you can whip in your usual manner and add a tub of Cool Whip. The mixture will then be stable enough for the next day's dinner. See tomorrow's post for more ways to whip cream for Thanksgiving and Christmas desserts!
