Pumpkin is perhaps one of the most recognizable autumnal flavors. If you simply start thinking of pumpkin, thoughts of Thanksgiving and Halloween are likely to immediately follow. Even just the scent of pumpkin is intoxicating around this time of year!
One of the best ways to celebrate a love for all things pumpkin is to bake with it. I recently made a yummy pumpkin bread with chocolate chips for our Babble bake-off here in the office, but I wish I had known about Libby’s pumpkin pie recipe in time for the event — I probably would have changed my plans.
You can’t really go wrong with pumpkin pie. No Thanksgiving dessert spread is complete without it — it’s basically a Thanksgiving standard that can’t (and shouldn’t) be replaced. Not only is it super easy to make, but pumpkin pie is also extremely versatile, and I think that’s my favorite part about it. In other words, you can really spice it up in so many ways that are sure to please you and your dinner guests. You can spread whipped cream on top, add pecans, try using brown sugar, drizzle it with chocolate or even throw in some chocolate chips like I did when I made my pumpkin bread.
Honestly, Libby’s pumpkin pie is tasty enough on its own. But if you want to get creative, go for it! Here are the basic ingredients you’ll need:
- 1 (9 inch) unbaked deep dish pie crust
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
For the rest of the recipe, please visit Very Best Baking.
- Marisa DeSisto