A Yummy Pumpkin Pie From Very Processed IngredientsPosted: Antti November 21st, 2007 in categories Cakes, Desserts, Recipes, USA, Veggie
I bought a can of Libby’s pumpkin pur? more or less a year ago, but never quite remembered to use it. Finnish Father’s Day was a little while ago, and I wanted to bring something easy yet tasty for the Sunday meal’s dessert. I remembered the pumpkin can, and read the back label which had a pie recipe on it. Since I happened to have all the ingredients at hand, and didn’t have the energy to google for the ultimate pumpkin pie recipe that takes forever to make and requires three trips to specialty stores for exotic spices, I decided to give the can’s recipe a go.
“This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY’S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.”
And sure enough, the outcome was delicious. For all non-Americans, the taste is really close to gingerbread, yet the consistency is soft and luscious, just like when you soak a handful of gingerbread to a glass of milk and spoon them as a soggy mess – one of my favorite childhood memories…
So here you go, LIBBY’S® Famous Pumpkin Pie, straight from the can’s label.
LIBBY’S® Famous Pumpkin Pie
1.75 dl (3/4 cup) granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (425 g / 15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (3.5 dl / 12 fl. oz.) condensed milk
1 unbaked 23 cm / 9-inch (0.9 l / 4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 220°C (425°F) oven for 15 minutes. Reduce temperature to 175°C (350°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. Top with whipped cream before serving.
6 Responses to “A Yummy Pumpkin Pie From Very Processed Ingredients”
Nice to see you posting again, Taikinapoika! Gorgeous photo!
Yumm veli! Kiva kun her?t?t Taikinapoikaa eloon! M? oon jopa unohtanut blogin tunnaritkin!
T??ll? Brasiliassakin on kurpitsasesonki. S?in juuri Clean laittamia kurpitsam?mm?j? lounaaksi – t??ll? kurpitsoita on ainakin kolmea tai nelj?? eri tyyppi? ja v?ri?, ja alkoi v?litt?m?sti tehd? tota piijakkaa mieli, vaikkei mit??n helleruokaa ehk? olekaan ;) Ostin itse asiassa eilen Carrefourista leite condensadoa ihan funtsien t?t? resepti?… jos tulee kunnon ukkoskuuro ja alkaa sataa (ja ilma viilenee) ryhdyn leipomispuuhiin, nyt valitettavasti viel? siet?m?tt?m?n tukahduttavaa ja kosteaa.
it looks fantastic! might give it a try! :)
what can i use instead of condensed milk?
Regular milk or cream work well, too. I have a trusty pumpkin old pie recipe that uses 200ml regular milk for 500ml pumpkin puree. If using milk, I might add one egg to the recipe to make sure that the pumpkin filling really sets in the oven.
I tried this recipe the other days, it was scrumptious and disappeared quickly (also had to translate the recipe into Portuguese for our housekeeper Clea because she loved it, too); we will make some mini-pumpkin pies today using a muffin pan, because there is still some leftover pumpkin puree.
umm, is it condensed milk or evaporated milk you used?
The ingredients said “condensed” but your instructions mentioned “evaporated.” :)
yummy! but doesn’t it expire after a year?!?