Now that you've whipped up dough to make two crusts, you want a super easy filling to try them out, am I right? It honestly doesn't get much easier than pumpkin pie. You stir, pour, and bake. Then top with homemade vanilla bean- and cinnamon-spiked whipped cream and all is right with the world.
I wish that I could be fancy and be giving you an obscure family recipe, but honestly, my most favorite pumpkin pie is the one listed on the back of the Libby's pumpkin can. It's got just the right amount of spices and it turns out every single time. No weird rubbery flat store-bought pumpkin pies - we're making ours from scratch!
It's beginning to look a lot like
Classic Pumpkin Pie
from the Libby's can
3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) pie shell
whipped cream (not even close to being optional)
Preheat oven to 425°.
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in separate large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425° oven for 15 minutes. Then reduce temperature to 350°, cover pie crust edges with a shield or aluminum foil, and 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.
The pumpkin mixture will be super runny, but don't worry!
Skip the impossible task of trying to make a circular crust shield with aluminum foil
and pick up one of these puppies - Pie Crust Shields. Reusable and will keep you from going batty.
Can we all just agree that pumpkin pie is one of the best whipped cream vehicles? :)
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