Hi there Dana,
I have a favor to ask please…could send me your favorite pumpkin pie recipe? My sons’s kindergarten asked if I would make one, so the kids can see what it is like. Being a South African, I have only ever made pumpkin pie once and it was fine, but I’d like these kiddos to have fond memories of the pie 😉
It makes me smile when I get comments from international readers asking about canned pumpkin. Such as this one from Jac:
We don’t eat pumpkin pie in Australia – it’s totally unheard of. You make it seem so good that I googled it and realized you use CANNED pumpkin? – can’t believe you can even buy pumpkin in a can!!!
I can see how it sounds odd–pumpkin in a can. I can’t imagine mashed potatoes in a can or squash in a can. But let me dispel any confusion about pumpkin here in the States. Canned pumpkin is simply pumpkin that’s been baked, pureed, and had some of the liquid squeezed out to create a nice solid pack of pumpkin in a can.
It’s very common here and used for most pumpkin recipes. Of course you can always make your own pumpkin puree from a real pumpkin, but the canned stuff is quite tasty and so easy. Make sure you read the label on the can however, since some pumpkin is packaged as “pumpkin pie mix” and has spices/sugar already mixed in. I think pumpkin tastes best in a pie or mixed with some sort of chocolate…
Like my favorite Pumpkin Chocolate Chip Cookies (with cream cheese frosting on top):
LIBBY’s Famous Pumpkin Pie
3/4 cup Sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
(1) 15 ounce can Libby’s 100% pure pumpkin (or about 2 cups of homemade pumpkin puree)
(1) 12 ounce can evaporated milk
1 unbaked 9-inch deep-dish pie shell
MIX sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture to the eggs. Gradually stir in evaporated milk.
POUR into pie shell. I have a great pie crust recipe here!
BAKE in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees and bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
NOTE on CRUST: I like to take three foil strips, fold them together on the ends, and encase that around the crust as it bakes. I keep it on there the whole time, to keep the crust from getting too brown, or burnging.
Of course, it’s best with whipped cream on top!