pumpkin pie

pumpkin pie

This is a fairly standard recipe for pumpkin pie. I’ve tried others, some much more complex, but this is the one I always come back to for a perfect texture. Libby’s canned pumpkin is the way to go. Not another brand. Not fresh pumpkin. Just Libby’s. The organic is great.

It’s all about the balance of spices. I’ve experimented over the years, and this is what I think works best.

About the crust…Never underestimate the importance of a good crust. After experimenting with more pie crust recipes than you can imagine over the past 50 years, I can say without hesitation that this is the absolute Ultimate Pie Crust, and the only one you’ll ever need. Every time I’ve tried another one, I’ve come right back to this one. Follow my directions and I promise you’ll be successful, even if it’s your first time working with pastry.

Ingredients:

• 1 ½  cups canned pumpkin

• 1 ¼  cups packed light brown sugar

• 1 Tbs cornstarch

• ½  tsp salt

• 1 ½  tsp cinnamon

• 1 tsp ginger

• ¼  tsp nutmeg

• ¼  tsp cloves

• 3 eggs

• 1 ½ cups evaporated milk

Method:

Preheat the oven to 350°.

Whisk all ingredients together. You can do this by hand, but I prefer to do it in my stand mixer.

Bake for 40 – 45 minutes. The filling will be slightly loose in the center but will firm up as it cools. Cool to room temperature on a rack, then chill. Decorate the top with pastry cut-outs (see the recipe for the Best Pie Crust) if desired.

Did you make it? Was it fabulous?