A favorite for any fall occasion or holiday, this classic custard-style pie is comfort food at its best.
Use un-spiced Libby's brand canned pumpkin. If preparing your own pumpkin or butternut squash puree, make sure to cook down the puree after blending to reduce its moisture content.
Prep time:10 minutes (plus time to make crust)
Cook time:1 hour
- 1, 29 ounce can of unspiced Libby's (or homemade concentrated) pumpkin puree
- 1 1/4 cups organic sugar
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- 4 large farm fresh eggs
- 2, 12 ounce cans of evaporated milk*
- 2 unbaked, 9-inch pie crusts
*2 cups of organic heavy cream or 1, 14 ounce can of organic coconut milk in a BPA-free can be used instead.
- Very large bowl
- Small bowl
- Small Egg bowl
- Two 9-inch pie dishes
Step 0. Preheat the oven to 425 degrees.
Step 1. Mix the filling
Put the pumpkin puree into the very large bowl. Whisk in the sugar, cinnamon, ginger, cloves and salt until well mixed.
Whisk in the eggs one at a time. Crack each egg into the small egg bowl first to check for shell.
Add the evaporated milk stirring carefully not to splash or overflow the bowl.
Step 2. Bake
Pour the filling into the two, uncooked 9-inch pastry crusts.
Place the pies into an oven preheated to 425 degrees. Bake for 15 minutes.
Keep the pies in the oven.
Reduce the temperature to 350 and continue to bake for 45-60 additional minutes (depending on altitude) or until a knife or toothpick just comes out clean.
Step 3. Cool and serve
Remove the pies from the oven and place on a wire rack.
Let cool for 2 hours.
Serve topped with freshly made whipped cream or home made ice cream.