Pumpkin Pie
Serves: 8
This was adapted from the recipe on the label of Libbey's Pure Pumpkin to make it a little spicier and fluffier.
  • 1 unbaked deep-dish pie crust
  • ¾ cups sugar
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 2 large eggs
  • 4 tablespoons whiskey or brandy (Optional. Replace with milk if preferred)
  • 1 15-ounce can pure pumpkin
  • 1 5-ounce can evaporated milk
  • 5 ounces heavy whipping cream
  1. Heat oven to 425 F.
  2. In a small bowl, whisk together the sugar, salt, and spices.
  3. In a large bowl, whisk the eggs and whiskey together. (Or omit the whiskey)
  4. Add the spice mixture and the pumpkin to the egg mixture and stir.
  5. Add the evaporated milk and cream and whisk until it is thoroughly combined.
  6. Pour into pie crust and bake on center rack for 15 minutes.
  7. Reduce heat to 350 F and bake for about 45 more minutes, or until a knife comes out clean when it is inserted in the center of the pie.
  8. Cool on a rack.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=611