libby’s pumpkin pie

libby's pumpkin pie libby knows best
When I decided to make a pumpkin pie I didn’t even bother looking up different recipes and making it my own; I basically went straight to the expert. I followed the recipe almost exactly as it was written with the only exception was that I used Ideal brown sugar sweetener instead of granulated sugar. This was one of my contributions to my family’s thanksgiving dinner. I think it came out pretty good but I also got many praises from my cousin Alexandra and the bestie Kenne so if anyone wants to question it I’ll let them do the talking!

Feel free to go directly to the source for the exact recipe: Libby’s Famous Pumpkin Pie!

¾ cup Ideal brown sugar sweetener
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground cloves
2 large eggs
1 can (15 oz) of Libby’s 100% Pure Pumpkin
1 can (12 oz) of evaporated milk
1 unbaked 9 in pastry pie shell

1. 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.
2. Pour mixture into the pie shell.
3. Bake into a preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
4. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

pumpkin soufflé?
Ok, maybe it’s not a soufflé. I’m not even sure how to make a soufflé {but I’ll be sure to add it to my list of things to learn!} but it kinda looked like it. This was actually the result of extra pie filling that I didn’t know what to do with and I didn’t want to throw it out. I poured the last bit of it into a small pyrex cup and put it in the oven along with the pie. Once cooled I topped it off with whipped cream; it was a great one serving-sized treat!
pumpkin souffle

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