better than libby's pumpkin pie! sshhh! hehe

Name: Better Than Libby's Pumpkin Pie! Sshhh! hehe
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3/4 cup(s) dark brown sugar; 1/2 teaspoon(s) salt; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground cloves; 2 large large eggs; 1 teaspoon(s) vanilla extract; 1 can(s) Libby's solid pumpkin, don't sub puree (15 oz); 1 can(s) evaporated milk (12 oz); 1 - unbaked 9" deepdish pie pastry, homemade or pillsbury sheet; - sweetened whipped cream, Cool Whip or Ready Whip

(4 ratings)

Slice of Better Than Libby's Pumpkin Pie with whipped cream.

review

Blue Ribbon Recipe by

Kelly Williams

@WildfloursCottageKitchen

Forked River, NJ

Sorry, Libby's; but mine is better, hands down. Everyone flips and asks for my recipe and then makes it their new holiday tradition, as well. Yours is good. Mine is just a lil' better. ;) Hope you all enjoy this as much as we do. More than happy to share! Happy Holidays!

Blue Ribbon Recipe

Rich and creamy, this is a much better pumpkin pie recipe than is found on the can. Don't get us wrong, it's a great recipe. We love the spices Kelly adds. That's what makes this pumpkin pie recipe special. If you're not a fan of traditional pumpkin pie spice, you'll love this. It's heavier on the cinnamon. Ginger and nutmeg are more subtle. A delicious holiday pie topped with a dollop of whipped cream.

— The Test Kitchen @kitchencrew

(4 ratings)

yield 8 serving(s)

prep time 10 Min

cook time 1 Hr

method Bake

Ingredients For better than libby's pumpkin pie! sshhh! hehe

3/4 c

dark brown sugar
1/2 tsp

salt
2 tsp

cinnamon
1/2 tsp

nutmeg
1/2 tsp

ground ginger
1/4 tsp

ground cloves
2 lg

large eggs
1 tsp

vanilla extract
1 can

Libby's solid pumpkin, don't sub puree (15 oz)
1 can

evaporated milk (12 oz)
1

unbaked 9" deepdish pie pastry, homemade or pillsbury sheet
sweetened whipped cream, Cool Whip or Ready Whip

How To Make better than libby's pumpkin pie! sshhh! hehe

1
In a large bowl, beat eggs with a whisk.

2
Whisk in pumpkin stirring with the whisk.
3
Whisk in sugar, salt, and spices, again stirring in with a whisk.
4
Stir in vanilla.
5
Slowly whisk in evaporated milk. (I always stir everything with a whisk, it stirs everything in better.)
6
Pour into unbaked pie shell.
7
Bake at 425 for 15 minutes. Reduce temp to 350 and bake 40-50 minutes longer. Pie is done when very center jiggles a little, like Jell-O and knife inserted about midway comes out clean.
8
Cool for about 2 hours before serving. The pie will set up completely as it cools. *You can also make 2 (9") shallow pies out of this if desired.
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