In the US, I would guess that almost everyone has heard of Libby’s pumpkin. It can be found in supermarkets throughout the year, and in huge stocks for Thanksgiving. In fact, most of my family uses the recipe on the can to make pumpkin pie. This recipe for pumpkin pie is adapted from the Libby’s can to the UK temperatures and ingredients.
Although I love pumpkin pie, I am not a big fan of doughy crust. Therefore I tend to spread the crust pastry as thin as possible in the pie tin before adding the pumpkin mixture. You can roll it out if you want it to look neater, but I tend to just use my fingers to spread the dough in the pan. In the end you can’t really tell the difference since the filling covers most of the crust. Also, if you prefer the graham cracker or crushed digestive biscuit crust, that also works for this pie.
3/4 c. sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Sprinkle of nutmeg
2 large eggs
1 12 oz (425 g) can pumpkin puree
1 12 fl oz (410 g) can evaporated milk
500g shortcrust pastry block
Pecan halves, optional
Preheat oven to 220C (425F).
First, divide the shortcrust pastry into two pieces. Either roll out circles to fit the pie tins or use fingers to spread the dough on the bottoms and up the sides of the tins.
Next, mix sugar, salt, cinnamon, ginger, cloves, and nutmeg in a small bowl. Then, beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Finally, stir in the evaporated milk and whisk until well-mixed.
Pour the mixture into the two pie shells, dividing it equally. If you want to make a decoration, put a few pecan halves on top of the mixture.
Bake in the preheated oven for 15 minutes. Reduce temperature to 175C (350F). Then continue to bake for 20-30 minutes or until knife inserted in centre comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream.
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