Pumpkin Pie

This classic recipe has been on LIBBY'S® Pumpkin labels since 1950. This is the Pumpkin Pie recipe I have always used and find it very good. It is a very traditional pumpkin pie recipe and is posted all over the Internet.

2 large eggs
1 3/4 cups cooked pumpkin (1 15-oz. can)
3/4 cup sugar
1/2 tsp salt
1 tsp. cinnamon [recipe needs more spices - 1 1/4 tsp.?]
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cup evaporated milk or light cream (1 14.5-oz can) - Libby's recipe now calls for 12 oz. can
Dough for a One-Crust Pie
whipped cream, for serving

Note: The last time I made this pie, the pie cooked faster than the recipe states and was done after just 25 minutes at 350° F. The bottom crust was gummy and flat, not flaky and the crust on the edges was too crisp to chew. I had made it 3 days in advance as many websites say you can. Not sure if that was part of the problem. I think the crust dough needs to be made the day of and par-baked, meaning bake it until very lightly browned, about 7 - 8 minutes. Place aluminum foil on the edges of the crust when baking the pie so it doesn't get overly brown. See Pie Crust recipe.

Placd oven rack in the lower part of the oven. Preheat to 425° F.

Beat the eggs. Add the other ingredients and beat. Pour into an unbaked pie shell.

425° F. for 15 minutes.
350° F for 45 minutes more or until a knife inserted near the center comes out clean. The center should still have a little wiggle. If the filling has started to puff up and soufflé, take the pie out immediately. It is done.

[Mine was done after 25 minutes at 350° F. Maybe cook at 425° F. for just 5 minutes, then turn down.]

Refrigerate until ready to serve. Serve at room temperature with whipped cream.

Note: A 15-ounce can of pumpkin equals 1 3/4 cups. A 29-ounce can of pumpkin equals 3 1/2 cups.