Thursday, November 25, 2010

My Secret Not-So-Secret Pumpkin Pie Recipe

Pumpkin Pie (1)
I learned this Thanksgiving that having a secret recipe is not a good thing. If you lose the recipe, nobody can help you out. I eventually found my recipe yesterday, but I have decided to share it here so that it is safe for the future. I developed this recipe myself and have used it  for over 30 years for both squash and pumpkin pie. This recipe is for two pies.

I learned last night, from a Facebook friend, that my "secret" recipe is directly off of the Libby's pumpkin can! I don't remember copying it onto my recipe card, but it makes sense that I did so 30 years ago so that I would never lose it in case I did not have Libby's pumpkin around. Sorry for the confusion!

Preheat oven to 450°.
1 can (3 cups or 29-30 oz.) pumpkin or squash with no additives or flavoring.
2 13-oz. cans of evaporated milk. No, not the fat-free. Use the real milk.
1 c dark brown sugar or 1 1/2 cup light brown sugar. I have even used 1 cup light brown sugar when I didn't want a sweet pie.
2 t. cinnamon
1 t. ginger
1 t. salt
1/2 t. cloves
1/2 t. nutmeg
4 eggs slightly beaten. I always use jumbo eggs for everything.

Bake at 450°F. for 10-15 minutes, then reduce heat to 300° and bake for as long as it takes. The pies are done when a table knife will come out clean when inserted into the pie.

1 comment:

  1. yumyum... the best part of thanksgiving... one can never go wrong.... it's been quite awhile since passing by... ms pie


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