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 😉
Mmmm, I do love me a good pumpkin pie, so you’ve come to the right place (and there are tons more in my RECIPES TAB HERE)
(Fabric above is from my MORE PIE COLLECTION with FIGO Fabrics)
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):
But you were asking about PIE here.
Okay, the recipe I always use is the from the Libby’s pumpkin can (Libby’s is the most famous pumpkin brand here in the US).
So, here you go. Straight from the back of the can:
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!
I’m Australian. I have never seen pumpkin in a can even though I do buy things in cans.
Years ago, before internet, I kept coming across American films where ‘pumpkin pie’ was mention. I never knew if it was meant to be savoury or sweet. We only eat pumpkin as a savoury. So I created a savoury pumpkin pie. It became a family favourite for decades
Then when I discovered American pumpkin pie was sweet I had a go at creating a sweet version. Noone liked it. I made it several times in attempts to perfect the taste, but it was never enjoyed so I gave up on the idea of ever again trying sweet pumpkin.
I just read your recipe!! Oh My Goodness! So much sugar! No wonder my versions were fails. I’d never put that much sugar in anything! And no wonder American pumpkin pie is such a hit.