#libbyspumpkin

Happy Thanksgiving!  Today I give you the rest of the pumpkin pie recipe.  This recipe has been on the back of the Libby's pumpkin can since 1950 and my family has probably been using it since then.  Its the best pumpkin pie recipe around!

Pumpkin pie is my favorite but since I don't eat many sweets I only get it at Thanksgiving and Christmas.  I make mine as healthy as possible to try and offset all the sugar.  Instead of regular white sugar I use raw sugar.  

You already know about my debacle with the bulgur flour crust but it's supposed to be healthier because it's whole grain. I compromised and used condensed milk which isn't so good for you but I haven't found a better alternative for it yet.  I brought out the big blue bad ass to make this pie cause I rarely get to use it.  Rob bought me this mixer for our 6 month anniversary.  Yes, you read right, SIX months!  He's awesome :)

 I didn't use Libby's pumpkin because it's not organic, although they claim it's all natural which means nothing of course.  I've used pumpkin before where I baked the pumpkin and scraped it out but I didn't have time for that this time.  The organic pumpkin was a little more wet so it took a little longer to cook.  

I forgot to mention the eggs.  I use pasture raised.  It's important to get pasture raised and not free range because free range means they have access to the outdoors which is usually a small dirt patch but pasture raised actually live outside and have the ability to roam free.  They are expensive but worth it!

3/4 cups granulated sugar (I used raw)

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz) pumpkin

1 can (12 fl oz) evaporated milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.  Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 375 degrees; bake for 40 to 50 minutes or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours. Serve immediately or refrigerate.  Top with whipped cream before serving.