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To purists, the ubiquitous canned Libby's Pumpkin isn't really made from pumpkin at all.
Photo by Karen Keb
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A must for Thanksgiving meals when pumpkins are at the height of popularity, pumpkin pie is always a huge hit.
Photo by Karen Keb
Ingredients
- 1 pie pumpkin (or 1-1/2 cups pumpkin puree)
- 1 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
- 2 large eggs
- 1-1/2 cups half-and-half or cream
- 1 nine-inch deep-dish piecrust (your favorite recipe)
Directions
- (If using a whole pumpkin, follow the instructions for cooking and pureeing found here. Reserve 1-1/2 cups.)
- Preheat oven to 450 degrees F.
- Combine the brown sugar, flour, salt, and spice in a large bowl. Stir in the eggs. Slowly beat in the pumpkin and half and half until smooth.
- Pour mixture into the piecrust and bake for 15 minutes.
- Reduce heat to 325 F, bake an additional 45 minutes, or until a toothpick inserted comes out clean.
- For more about the origins of pumpkin pie, see: The Truth About "Canned Pumpkin."
