LIBBY'S PUMPKIN PIE RECIPE

Libby's pumpkin pie recipe - You can use a classic recipe for the crust, you do not need a special crust, although some prefer to use ginger slices or Graham crackers to add flavor. data? I love the traditional pie crust which is buttery, dirty and keeps filling well.

The Pumpkin Pie is a classic Libby, so if you want to bake it with canned pumpkin, I wish you more power. I do it all the time and I love it. There are some things you can do to avoid canned pumpkin flavor.

Mix the filling a day before and cool until the flavors dissolve.
This filler is heated to reduce the raw and canned flavor, so sugars can dissolve in the filling.
Use pumpkin puree that is not expired. It seems logical, but sometimes people keep pumpkins from a previous year, and if it is too long, it will be tasted.

Ingredients: 

• 15 ounce canned pumpkin
• 14 ounce can Sweetened Condensed Milk
• 2 large eggs
• 1 1/2 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 9 inch unbaked pie crust
• Whipped cream as garnish

Instructions:

1. Preheat oven to 425 degrees F.
2. Prebake pie crust for 5 minutes.
3. Meanwhile, in a medium saucepan, over low heat, add canned pumpkin puree, spices, and salt, whisk together, and warm for 5 minutes.
4. Remove and pour into a bowl, and let cool.
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