I was so impressed that Michele had created this recipe as a child...until she told me one day, "No, Colleen, I just used the recipe on the Libby's can."
Ingredients:
- 2 eggs, slightly beaten
- 1 16 ox. can solid packed pumpkin
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1-2/3 cups evaporated milk
- 1/2 tsp ground ginger
- 1 9" baked pie shell (any good pie shell recipe is fine)
Mix filling ingredients in the order given. Pour into the pie shell. Bake in a preheated oven 425" for 15 minutes. Reduce heat to 350 and continue baking for 45 minutes or until knife inserted in the center of the pie filling comes out clean. Cool completely. Garnish with whipped cream. Don't skimp on the whipped cream.
The pie crust can be:
- 1 cup flour, and a pinch of salt
- 1/3 cup of shortening like Crisco
- cold water, approx. 1/4 cup, gradually added.
- Don't overmix