Is it too early? Sorry, I’m a bit out of control today. I’ve already baked a pumpkin pie, filled my apartment with the scent of cinnamon, purchased advent calendars, lit the candles and “Jingles bells,” has been playing in the background all the while. Yep, I’m one of those. It’s just too romantic. Here, have a pie!
Libby’s Famous Pumpkin Pie
3/4 cup sugar 1 can (15 oz) 100% pure pumpkin
1/2 tsp salt 1 can (12 fl oz) evaporated milk
1 tsp ground cinnamon 1 unbaked 9 in (4 cup volume) deep dish pie shell
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425* F oven for15 minutes. Reduce temperature to 350*F bake 40-50 minutes or until knife inserted near center comes out clean. Cool on a wire rack for 2 hours. Enjoy now or stick it in the fridge.