Pumpkin Pie
This recipe was created by Grandmother Plunkett. My mom (Betty) tells the story of trying to replicate her pumpkin pie for years, but never being successful. Grandmother had always claimed that she just used the Libby’s Pumpkin can recipe. One night, Mom stayed up late to watch every step of Grandmother Plunkett’s process. This is the result….it is based on the Libby’s can, but there are many important differences!
I’ve doubled the recipe below, because one pie is never enough!
Ingredients
- 2 unbaked 9-inch deep dish pie shells (best when made using Linda’s recipe)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 teaspoon vanilla
- 1 teaspoon lemon extract
- pinch of nutmeg
- 4 eggs
- 2 15-ounce cans Libby’s Pumpkin
- 2 12 fluid-ounce cans Evaporated Milk
- Preparation
Combine sugar, salt cinnamon, ginger and cloves in small bowl. - Heat milk in double boiler with 2 tablespoons butter until film forms on top.
- Beat eggs lightly in large bowl.
- Stir in pumpkin and sugar spice mixture.
- Gradually stir in evaporated milk.
- Add vanilla and lemon extract.
- Pour into pie shell. Put any extra in pudding dishes.
- Sprinkle top of pie with nutmeg.
- Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool.