Libby’s Pumpkin Pie

Submitted by: Cathy Salter

Fall pumpkins recently arrayed on the porch were moved inside when temperatures dipped into the upper 20s and a foot of snow blanketed our neck of Sierra Foothills woods.  Snug as cats curled up in a cozy ball, pumpkins of all sizes, shapes and colors have taken up residence in our living room, dining room and garage. Some will be set outside to feed the squirrels this winter, and leftover seeds will sprout come summer.  In addition, cans of Libby’s Pumpkin Purée in our pantry will soon go into loaves of pumpkin molasses bread or classic Thanksgiving pies.

When our grandson Nico called this week, we talked about what he and his partner Mel have been cooking this season.  Mel has been making cozy dishes and soups. I also learned that Nico has been making pies from scratch with seasonal pears and pie-sized pumpkins.  In 2017, Nico visited us at Boomerang Creek and announced that he wanted to learn how to make an old-fashioned pumpkin pie.  It’s one my fondest memories of the two of us baking together in our kitchen.  Wearing a western plaid shirt, one of Kit’s felt hats, and a chef’s apron, Nico learned how to prepare and crimp the edges of the pie crust.  While the crust chilled in the refrigerator, he assembled the ingredients that go into Libby’s Famous Pumpkin Pie—a true classic recipe that my mother shared with me when I was Nico’s age.

LIBBY’S PUMPKIN PIE

Ingredients:

• 1 (9 inch) unbaked pie crust

• ¾ cup white sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon salt

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• 2 large eggs

• 1 (15 ounce) can Libby’s Pumpkin purée

• 1 (12 fluid ounce) can evaporated milk

Instructions:

Step 1. Preheat the oven to 425°F (220°C)

Step 2.  Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. 

Step 3.  Beat eggs lightly in large bowl.  Stir in pumpkin and sugar-spice mixture.

Step 4.  Gradually stir in evaporated milk.  Pour into pie shell.

Step 5.  Bake in the preheated oven for 15 minutes.  Reduce temperature to 350° (175° C)

Step 6.  Bake 40-50 more minutes until knife inserted near center comes out clean.

Step 7.  Set on a wire rack and cool to room temperature.