Well, I’ve already done Grandma’s Pumpkin Bread, so I thought I’d do her Pumpkin Pie. This recipe is close to the one on the Libby’s Pumpkin Can, but, my grandma didn’t like ginger so she made a few modifications with the spices. So, my mom’s always made it this way too!
You’ll need:
3/4 C sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 tsp. cinnamon
1/4 ground cloves
2 large eggs
1- 15 oz. can of pumpkin
1- 12 oz. can of evaporated milk
1- unbaked pie crust
Cool Whip
MIX sugar, salt, cinnamon, nutmeg, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell. (Tip: If you put foil around the top of the crust until about the last 20 minutes of baking it will keep it from getting too cooked)
BAKE in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. When serving top with Cool Whip!
