My Version of Libby’s Famous Pumpkin Pie is a creamier and slightly richer version of Libby’s Pumpkin Pie recipe printed on the can.
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In case you haven’t chosen a recipe for pumpkin pie yet, here’s the one I like . . . . this year. It’s a richer and creamier adaptation of Libby’s classic pumpkin pie. Thanks to Better Homes and Gardens (November 2011) for the idea to cut letters out of pie dough scraps. I bought a set of small alphabet cookie cutters that I’m pretty sure you’ll be seeing again in other projects.
- 3/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/8 teaspoon allspice
- 2 eggs + 1 egg yolk
- 1 (15 ounce) can pure pumpkin
- 1/2 cup heavy cream
- 3/4 cup milk
- 1- 9-inch unbaked pie crust (I used my recipe for Yogurt PIe Crust)
- Combine first 6 ingredients in medium bowl.
- Whisk eggs and pumpkin together in another bowl. Add spice mixture and whisk well. Add cream and milk and whisk until smooth.
- Optional: Pour pie filling through a medium sieve into microwave-safe bowl for maximum smoothness.
- Heat filling in microwave for two minutes, whisking several times.
- Fill pie shell. Shield crust around the outside of the pie with aluminum foil or a pie shield which is well worth the money.
- Bake at 350 degrees 35-40 minutes or until middle jiggles like jello.
- OXO Good Grips 11-Inch Better Balloon Whisk
- Pyrex Glass Bakeware Pie Plate 9" x 1.2"
- Mrs. Anderson’s Baking Pie Crust Protector Shield, Fits 9.5-Inch and 10-Inch Pie Plates
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Amount Per Serving:Calories: 337 Total Fat: 17g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 89mg Sodium: 336mg Carbohydrates: 42g Fiber: 1g Sugar: 22g Protein: 6g
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