Fall is my favorite season for many reasons, including pumpkin pie! I absolutely love pumpkin pie and I will always defend its rightful place at the breakfast table! Yes, ice cold with whipped cream and a hot cup of black coffee. Another favorite is my Autumn Butternut Squash Pie. This Pumpkin Pie recipe is adapted from Libby’s New Fashioned Pumpkin Pie with my little tweaks.
I read that Libby’s recently made a change to its signature pumpkin pie recipe for the first time in 75 years. Well, say no more, I had to try this. The New Fashioned Libby’s Pumpkin Pie calls for subtle changes in spices, as well as the use of sweetened condensed milk. The result is a spicier, less sweet pie. I found it delicious and my Dad, also a pumpkin pie connoisseur, said it was the best one he’s tasted!
I always add a touch more cinnamon to every pumpkin pie, as well as a bit of clear Karo corn syrup. I think it contributes to the glossiness of the pie’s surface. You can certainly leave it out.
- 15 oz can Pumpkin puree (Libby's 100% Pure (not pumpkin pie filling!))
- 1 cup Evaporated Milk (Nestle Carnation preferred)
- 14 oz Sweetened Condensed Milk (Nestle Carnation)
- 1/2 tsp salt
- 1.5 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 2 TBS corn syrup (optional) (Karo clear)
- 2 lg eggs
- 1 unbaked pie shell ((I used Pillsbury's prepared pie crust.) )
- whipped cream ((for garnish))
- Mix the spices and salt into small bowl and set aside.
- Beat the eggs by hand in a bowl and set aside.
- In a large bowl add the pumpkin, the spice mixture and Karo syrup. Slowly stir in the evaporated milk followed by the sweetened condensed milk.
- Pour pie filling into an unbaked, deep-dish, 9" pie shell.
- Bake in a pre-heated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 30-40 minutes or until knife inserted near center comes out clean. Cover loosely with ented foil if the crust begins to get too brown.
- Cool pie completely, then refigerate. Serve with wipped cream.