What We’re Eating: Pumpkin Pie

Image Source: Keeping Up With The Moys

So my guess is that I started writing this in 2009 (since it says Melody is 2) and left it in draft until last November when I was going to post it (says the timestamp) and then forgot…below is the post that I started…and then below that is what I added.

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Okay, haven’t had this one yet either but I hope this is helpful if someone is looking for a recipe. If Melody (at age 2) can make it, so can you!

I am actually not sure if we are doing this one this year…might change things up. And when I make it again next time I really want to try using an real pumpkin instead of canned. Does anyone know if you can taste a difference?

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I guess 2009 was a little crazy to blog because Emily was only 6 months old at the time, and I have no excuse for last year, but I did some digging and found these. Seriously, Melody basically made this pie when she was 2. I think all I did was measure the ingredients, put it in the oven, and take it out of the oven. She did the mixing and pouring (with some help). I’m not even sure if this is the PUMPKIN PIE recipe we followed since it’s been so long, but I know we didn’t use cloves.

I just showed Melody the photos from 2009 and she said, “That looks yummy, Mommy, I want to make some more.”

Click on the link to view more of WHAT WE’RE EATING.

LIBBY’S Famous Pumpkin Pie recipe from Very Best Baking:

• Prep Time: 15 minutes

• Cook Time: 55 minutes

• Cooling Time: 120 minutes

• Total Time: 3+ hours

• Makes: 8 servings
  

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Instructions:

1. PREHEAT oven to 425° F.
   
2. MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
3. Beat eggs in large bowl.
4. Stir in pumpkin and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. POUR into pie shell.
7. BAKE in preheated 425° F oven for 15 minutes.
8. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
9. Cool on wire rack for 2 hours.
10. Serve immediately or refrigerate. Top with whipped cream before serving.

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