Notice how this pie edge is different from the one above?
I was in a hurry when I made this pie, so I just pressed the edge of the dough down
with a fork and called it good. For years, I made pumpkin pie that turned out a bit runny in the center. No matter how long I baked the pie, it was still WET, not set. One year, I set out to solve the problem once and for all. We live at a high altitude (about 4400 feet) so I’m sure that has something to do with the not completely set-up center of my pumpkin pies.
Do you like the P I E letters? My dear friend Mel, lover of all things PIE,
made these for me last year for my birthday
I like the flavor of the Libby’s Pumpkin Pie recipe, found on the back of the Libby’s can of pumpkin. Yes, I’ve tried fresh pumpkin- cooked, but like the texture, flavor and color of Libby’s better. I found after several adjustments to their recipe, this one works time and time again. No jiggly middle. Just a nice bite of lightly spiced pumpkin filling in every bite.
Everyone needs a good pumpkin pie in their repertoire of holiday favorites. This is my tried and true, never fail recipe. Hope you love it.
- 1½ cups granulated sugar
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice, OR 2 teaspoons cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves*
- 4 large eggs
- 1 29 oz can pure pumpkin (NOT pumpkin pie filling)
- 20 oz evaporated milk (canned)
- 1 teaspoon vanilla
- 2 unbaked pie crusts* (4 cup volume each)
- Place oven rack on bottom third of oven and turn oven to 425 degrees.
- Mix sugar, salt, pumpkin pie spice and eggs together in large bowl for about 2 minutes, or until blended well. Add pumpkin, mix well until smooth and incorporated. Add canned milk and vanilla. Make sure all ingredients are mixed together well.
- Pour into two 9- inch prepared pie crusts.
- Place in oven and bake for 15 minutes at 425 degrees, then without opening oven door, reduce temperature to 350 degrees and bake for an additional 40 minutes.
- The pies are done when the middle is set and no longer looks wet. you may insert a knife in the center of one pie. If the pie is done, it will come out clean.
- Let cool completely before serving. May be made the day before serving.
- Refrigerate if not serving the same day.
- Yield two- 9 inch pies
-Use the extra evaporated milk in your mashed potatoes.
-The best and most simple pie crust in the world may be found here.
-Make sure to have whipping cream on hand. To make a nice swirled pile of fresh whipped cream atop your pies, spoon the whipped cream into a large ziplock bag and snip off a corner. When ready to serve, pipe the cream on top of the pie. Serve immediately.