Every year for Thanksgiving, and sometimes Christmas, my mom makes Libby’s Pumpkin Pie. She follows the recipe almost exactly, except she doubles the amount of sugar. We love her pie. So much in fact that there have been fights over it in the past. For example, when my cousins and I were still young teenagers, my mom made two pies for Thanksgiving. That year we had over thirty people in attendance. When it came time for dessert, for some mysterious reason one pie was missing. My cousin Michael had hidden away and eaten a whole pie to himself!
That left one pie for 29 people. Needless to say, there wasn’t enough for everyone. Michael got beat up by some cousins and lectured by his aunt. From that day forward, my mom always made a separate pie for Michael and even though we are adults, the cousins watch Michael carefully on Thanksgiving.
- 3/4 cup Granulated Sugar (I used 1 1/2 cups)
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 2 large Eggs
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 1 can (12 oz) Evaporated Milk
- 2 unbaked Pie Shells (graham cracker)
Step 1: Mix sugar, salt, cinnamon, ginger and nutmeg in a small bowl.
Step 2: Beat eggs in a large bowl.
Step 3: Stir in the pumpkin and sugar mixture into the eggs.
Step 4: Gradually stir in evaporated milk. I stirred a 1/3 of the can at a time.
Step 5: Pre-heat the oven to 425 degrees.
Step 6: Pour the mixture into the two pie shells.
Step 7: Bake pies for 15 minutes.
Step 8: Lower temperature to 350 degrees and bake for another 40-50 minutes. When you insert a toothpick into the middle of the pie and it comes out clean, then the pie is finished cooking.
Step 9: Let cool for two hours.
Step 10: Eat and Enjoy!