I use canned pumpkin. The 'solid pack' variety. I have some friends who make their own canned pumpkin, out of fresh pumpkins every fall. I just might try doing that myself some day. But I shall be very cautious of the 'how to' when I do! See, this one time, at this one place, Brian nabbed a piece of pumpkin pie for me, knowing that I like that type of pie. And normally I do. That time, I didn't. As in - I did NOT! Oh man. The pumpkin was all stringy. More like some squashes are. And they had barely added any sugar. And I tasted no evidence of them having added any spices. The stuff was just nasty, I tell you! But we were in a situation where we had no idea who had made said pie. Or if that person was watching me eat their pie. So I tried to chew it up. But I out and out couldn't. Thankfully, we were using paper napkins. o;-p So as discretely as possible, out it went. Then I tried to clean the taste out with a drink of water. But my cup was empty. And so was my husbands. And so was my sisters, who was sitting across from me. Her husband was looking the other way and had no clue that his still half full glass, was my rescue. ;-p. We were also sitting with a guy, who we had always claimed would eat just about anything. I said that I was fuller than I had thought and offered it to him. He ate it. We were right. Chuckle, chuckle.
Step #1 - Make your pie crust.
Step #2 - Measure your sugar into a bowl.
Step #3 - Add your eggs. REMINDER TIP - use the edge of the shell to break the egg yolks. Doing so will ease the stirring process greatly!
Blend the sugar and eggs together until they look like this -
Step #4 - Measure and add your solid pack pumpkin.
: making two pies]
Step #4 - Blend the two together until they look like this -->
Step #5 - Add the salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves to the bowl. Mix them in thourally. Remember to snap a picture here, if you plan on doing your own posting about this. 8-/
Step #6 - Add the Pet(R) Evaporated Milk. A BONUS TIP here --> Chilling your unopened can of evaporated milk for 15 to 20 minutes first, in your freezer, makes the baked pie turn out a lot lighter / fluffier in texture. :-D
Step #7 - Make sure everything is completely blended together. (aka: scrape the bottom and sides of the bowl as you stir). Once it is, pour the mixture into your waiting unbaked pie crusts.
Step #8 - Bake at 425o for 15 minutes, then turn your oven down to 350o and bake for 45 minutes longer - OR - until a metal knife inserted in the middle comes out clean. ( <--- BONUS TIP there) If you end up needing to test it more than once, try making your knife test fall where your cutting lines will be. <--- Another BONUS TIP there)
is either a veggie or a fruit, I get confused. o;-p
And now for the actual recipe -
recipe taken off of a can of Libby's(R) pumpkin ( a 'few' years ago)
for one single pie:
Unbaked pie crust (set aside)
3/4 cup Sugar
2 large Eggs
1 can (16 ounce) (aka: 1 pound) Libby's(R) Solid Pack Pumpkin
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg (my addition)
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1 tall can (13 fl. ounce) [Chilled] Pet(R) Evaporated Milk
Preheat oven to 425o. (REMINDER - most ovens take 7 minutes to reach the temp. you set)
Starting with the Sugar, mix the rest of the ingredients together in order given. Pour into prepared pie crust.
Bake for 15 minutes at the 425o temp. Then reduce the heat to 350o and continue baking for 45 minutes, or until a knife inserted in the middle comes out clean. Cool completely on a wire rack.
Hopefully, you'll enjoy it from the moment it enters your mouth. o;-p
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You might also enjoy these postings:
~ Pie Crust
~ Blueberry Pie
~ Toll House (R) Pie
~ Pecan Pie
~ Homemade Butterscotch Pudding / Pie
~ Homemade Chocolate Pudding (Pie filling)
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~I 'plan' on linking this particular posting up to:
~ "Simply Delish Sunday('s)", are hosted by KB and Whitesnakes, at 'KB and Whitesnakes Home' (http://kbandwhitesnakeshome.blogspot.com)
~ "Creative Monday's", are hosted by Clair Justine, at 'Clairejustineoxox' (http://clairejustineoxox.blogspot.com/), and Judy, at 'Judy-H-JS Thoughts' (http://judyh-jsthoughts.blogspot.com/)
~ "Homemaker Mondays ... Yours, Mine & Ours", are hosted by Jen, at '11th Heaven's Homemaking Haven' (http://rtheyallyours.blogspot.com/).
~ "Making Your Home Sing Monday('s)", are hosted by Nan, at 'Mom's the Word (I love to hear)' (http://momstheword--livingforhim.blogspot.com/).
~ " Tuesday('s)", hosted by Tammy, at 'Tammy's Recipes' (http://www.tammysrecipes.com/).
~ "Tuesday's Tasty Tidbits", hosted by Susan, at 'Permanent Posies / Creative Chaos' (http://permanentposies.com/)
~ "Totally Tasty Tuesdays", are hosted by Mandy, at 'Mandy's Recipe Box' (http://www.mandysrecipebox.blogspot.com/).
~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace' (http://www.blessedwithgrace.net/).
(taste wonderful served as a pie!)
~ "Foodie Wednesday('s)", are hosted by Bibi, at 'Daily Organized Chaos' (http://www.dailyorganizedchaos.com/).
~ "These Chicks Cooked Link Party", hosted by Katie L, at 'This Chick Cooks' (http://thischickcooks.blogspot.com)
~ "What's Cooking Wednesday('s)" (shall we say # 1 ?), are hosted by Cristi, at 'The King's Court IV' (http://www.thekingscourt4.blogspot.com/), and by Diane, at 'Turning The Clock Back' ("one eco friendly step at a time") (http://turning-the-clock-back.blogspot.com/)).
~ "Full Plate Thursday('s)", are hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/).
~ "Foodie Friday('s)", are hosted by "Gollum" (aka: Michael), at 'Designs by Gollum' (http://designsbygollum.blogspot.com/)
~ "Sweets For A Saturday", hosted by Lisa, at 'Sweet As Sugar Cookies' (http://sweet-as-sugar-cookies.blogspot.com)