Friday, October 29, 2010

Pumpkin Pie is not just for Thanksgiving : recipe

Today is Sew Daddy's birthday.  He has always loved anything pumpkin.  When we first met, he let me know he prefer pumpkin bread over birthday cake anyday.   No problem!  I have a great pumpkin bread recipe that I used to make Pumpkin Muffins.  You can get that recipe here.  Ever since I've known him, I've made pumpkin bread for him in October.

This year he original declared he wanted a cheesecake.  That was good.  I like cheesecake too!  ;-)  Scratch that!

Instead, he decided that a pumpkin pie was in order.  No need to wait for Thanksgiving when you can celebrate a birthday with pumpkin pie a month early.  So, this is what I making for him today!  His favorite pumpkin pie!

The best recipe I've found is the one on the can of Libby's pumpkin.  It's easy, has great spice/flavorings and I don't have to dig through files, folders & clippings of old recipes.  It's right there on the can of pumpkin every single time!  Doesn't this look DIVINE!?  Whipped topping is a must! 

So, whether you have a pumpkin lover or just need to get a jumpstart on Thanksgiving ideas, here is the Pumpkin Pie recipe straight from the can of Libby's pumpkin!  ENJOY!

Libby's Pumpkin Pie

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
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 (a must)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.