Pop-Pop’s Pumpkin Pie

My Dad’s pumpkin pie is the basis of an awesome family tradition. Ever since I can remember, my mom has said that you’re just too full to enjoy dessert after Thanksgiving dinner. So we have pie for breakfast instead! Yup, pie for breakfast.

Everyone in the family loves this pie. It’s not too sweet – Dad cut down on the sugar in the recipe, which he originally found on the back of a can of Libby’s pumpkin, years ago – so the flavor of the pumpkin, spices, and crust really shine. Nobody can make it just like Dad, but I always make it anyway. It’s just not the same without it.

~Katie

What you need:

pumpkin pie ingredients

Ingredients

  • 1 9″ pie crust, unbaked
  • 2 eggs, slightly beaten
  • 1 1/2 c. Libby’s solid pack pumpkin
  • 1/2 c. sugar
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/2 t. ginger
  • 1/4 t. cloves
  • 1 2/3 c. evaporated milk

Equipment

  • large bowl
  • spatula
  • 9″ pie pan
  • rolling pin
  • pie crust shield (optional)

Time: 10 minutes to roll dough, 10 minutes to mix filling, 1 hour to bake, 1 hour to cool.

Freezeable: Yes. Put a piece of waxed paper directly on the surface of the baked and cooled pie and wrap the entire pie – plate and all – tightly in foil. Eat within a few months.

Serves: 8-12, depending on piece size

Multiplying the recipe: This recipe is easily doubled or tripled. Be careful to space the pies enough in the oven, and rotate them about halfway through baking so they bake evenly.

Dad’s Pumpkin Pie:

Roll out the pie crust to 10-11″. Carefully place it in the pie plate and trim the edges so there is about 1″ overhang. Fold the overhang under so that the top of the crust is at the edge of the pie plate. Crimp the edges of the pie dough by pressing the outside of the dough with the thumb while your index and ring finger press the inside of the dough on either side of the thumb. Chill the dough, uncovered, for half an hour.

crimping the edges

crimping the edges

Mix the filling ingredients in the order listed. Pour into the pie shell. Bake in a preheated 425F oven for 15 minutes. Reduce the temperature to 350F and bake another 45 minutes, or until a thin knife inserted in the center of the pie comes out clean. Cool completely. Refrigerate once cool and serve chilled with whipped cream.

pumpkin pie showdown

pumpkin pie showdown

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s