Sunday, November 20, 2011

Libby's Famous Pumpkin Pie -- But Rectangular

 Who said you have to make a round pumpkin pie for Thanksgiving?
Also, make sure you have a pie pan before you decide to make a pie.

My housemates and I had our first bonding activity! Pretty sure you can guess what we did.
We used the Libby's Famous Pumpkin Pie recipe, which I've used for years with a few adjustments (sometimes we use less sugar and fewer spices). This time we didn't have any grated cloves or ginger (and not even Pumpkin Pie Spice), so we just made this with cinnamon. We also made mini round pies with a muffin pan using a second batch of the crust recipe, which is on the back of the pumpkin can label. To clarify, we used two batches of the crust recipe and one batch of the pumpkin "good good, as Grace was calling things that night.


 Just ignore those little slits. Or pretend we wanted to give the pie some eyes. Bomberman-style eyes.

 And then your slices will be square- or rectangular-shaped!

Libby's Famous Pumpkin Pie Recipe (See adjustments below)
  •  3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger (we didn't use)
  • 1/4 teaspoon ground cloves (we didn't use)
  • 2 large eggs
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream (optional - we didn't make this, but we should have!)
(1) Mix sugar, cinnamon, salt, ginger & cloves in small bowl
(2) Beat eggs in large bowl
(3) Stir in pumpkin & sugar-spice mixture
(4) Gradually stir in evaporated milk
(5) Pour into pie shell
(6) Bake in preheated 425° F oven for 15 min
(7) Reduce temperature to 350° F
(8) Bake for 40 to 50 minutes or until knife inserted near center comes out clean
(9) Cool on wire rack for 2 hours
(10) Serve immediately or refrigerate
(11) Optional: Top with whipped cream!

Libby's Homemade Pie Crust Recipe
Makes 1 crust
(can double for two)
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup vegetable shortening
  • 2 tablespoons cold water*

(1) Combine flour & salt in medium bowl
(2) Cut in vegetable shortening with pastry blender or two knives until mixture is crumbly
(3) Sprinkle with water; & blend until mixture holds together
(4) Shape dough into ball & place on lightly floured surface
(5) Roll out dough to 1/8-inch thickness
(6) Line pie plate (or rectangular dish like we did) with pastry
(7) Turn edge under; crimp (if desired)

*Add 1 additional tablespoon water as needed.  

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