Libby's Famous Pumpkin Pie (With variation notes)

LIBBY'S® FAMOUS PUMPKIN PIE

https://www.verybestbaking.com/libbys/recipes/libby-s-famous-pumpkin-pie/

PREP: 15 minutes
COOK: 40 minutes
SERVINGS: 10 servings

This is the traditional holiday pumpkin pie. This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Just mix, pour, bake for a delicious homemade tradition.


INGREDIENTS

• 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 ounces) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, (Or substitute with equal amount Lactose-Free or Almond Cooking Milk)
  
  
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
  This sourdough crust recipe is easy and very tasty, so since discovering it have been making the crust: http://dodgeeats.blogspot.com/2020/12/no-fail-sour-cream-pie-crust.html

MAKE IT

1. A few hours earlier, make the pie dough
2. 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.
3. Pour into pie shell.
4. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
5. I keep forgetting to get ground cloves, so I have just been using pre-made pumpkin pie spice.

I've also seen with these ingredients for a keto friendly pumpkin pie (Fly Lady's?)

Crust step 1

3 c mixed nuts (soft ones like cashews, hazelnuts, walnuts, pecans)

2 dates

Pie step 2

1 15 oz can pumpkin

1 c monkfruit sweetener

1 1/2 t cinnamon

1 t ginger

1/2 t cardamon

1/2 t nutmeg

1/4 t cloves

pie step 3

2 t vanilla

1/2 t salt

3 large eggs

finish step 6

1 c heavy cream

1/4 c sour cream

1/2 t vanilla

1. food process nuts and dates - press into pie plate and bake 10 min then cool (15 min)

2. In bowl combine pumpkin, monkfruit, and the 5 spices, 

3. then add in the vanilla, salt and eggs.  Pour into the cooled pie crust

4. Bake in for 45-50 min until center is set.  If crust starts to get dark cover with foil

5.  Remove then cool in frig (at least 2 hours)

6.  Whipped cream - combine the three ingredients and mix right before serving.