Libby's Pumpkin Pie

So I've discovered that Thanksgiving is kind of a big deal down here. In Canada, there's never really much build-up to it--usually just a pleasant family meal with some kind of baked poultry and mashed potatoes. Here in the States, people get very excited about it (my husband especially), and the grocery stores are well-stocked with towers of canned pumpkin and fresh cranberries. My flu-plagued husband asked for pumpkin pie (to make him feel better), and I was happy to oblige. I'd been wanting to try out a recipe in this Pie cookbook I've had on my shelf a long while. Ironically, the one I chose to start with is one they readily admit is lifted right off the can of Libby's canned pumpkin.

Recipe

from PieMakes 1 9" pie3/4 cup sugar1/2 tsp salt1 tsp ground cinnamon1/2 tsp ground ginger1/4 tsp ground cloves2 large eggs1 15 oz can Libby's 100% Pure Pumpkin1 12 oz can Nestlé Carnation evaporated milkwhipped cream1 pie crustRoll out pie dough with a floured rolling pin and invert the pastry over a 9" standard pie pan. Tuck the pastry into the pan, without stretching it, and sculpt edges into an upstanding ridge. Place in the freezer for 15 minutes. Preheat oven to 425 F. Combine sugar, salt and spices in a small bowl. Beat the eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in the evaporated milk. Pour into the chilled pie shell. Place the pie on the center oven rack and bake for 15 minutes. Reduce oven temperature to 350 F and rotate pie 180 degrees. Continue to bake until a knife inserted near the center comes out clean, 40 to 50 minutes. Transfer pie to wire rack and let cool for 2 hours. Garnish with whipped cream and serve.

Musings

The pie was a success, which I think may have contributed to an upturn in David's health. It was sweet and smooth, with a favourable blend of spices, without being over-spiced. The recipe was fabulously straightforward, and I think it would be fairly hard to screw up. David noted it was infinitely better than the store-bought kind, in part because its not as rubbery and dense (but has a nice creamy texture). We served it with a healthy dollop of whipped cream and some homemade mulled wine. Happy Thanksgiving indeed.