The recipe from the canned Libby’s pumpkin puree, in case you’ve misplaced it.
Traditional Pumpkin Pie
By Sue Lau | Palatable Pastime
Autumn is finally here and with it comes a barrage of pumpkin and pumpkin spice recipes. But that’s not a bad thing, is it?
This week with Sunday Supper we are sharing simple pumpkin recipes. And for me, the simplest is the traditional pie and perhaps none more traditional than the recipe on the can of pumpkin puree from Libby’s. I’d been going through my Mom’s old recipes that she passed on to me and found one with a very clean albeit very old label. Saved there for posterity perhaps, or just plain old fashioned good luck and insurance, because that pie is the one that the family wanted each and every year for Thanksgiving, so it had better be on the dessert table, or frowns would be all around.
And it’s not so strange, really. Many families will not dare try a new recipe on a day so sacred. Everything must be perfect. And yes, this pie is.
It might seem early to some for Thanksgiving recipes…or not. You know, I have already been over at “da-Bucks” for a PSL (pumpkin spice latte) which I take with half syrup so it won’t be too sweet. Today I noticed they have come out with Maple Pecan Latte- and Bill and I were going to stop in and grab one but it slipped our minds. We saw it while out shopping for a new whole house router (OMG they are SO expensive!) since our wifi has been harder to find than an honest politician in Washington. But now, a few hundred bucks lighter, we are many more MBps heavier, and the Lau’s are smiling away online. But I digress.
Back to Thanksgiving- and can it possibly be that it is almost October? And it always shocks me that on the day of Waynesville’s Ohio Sauerkraut Festival (it’s epic, believe me) that my friends to the north (Canada) are celebrating Thanksgiving.
But apparently, early on, ours came much earlier too, but it was changed for some reason (shopping?) or other incoherent nonsense.
I am in fact NO WAY ready to plan my own Thanksgiving feast, although there is a 50:50 chance this pie will be on it (as it was last year). Lucky for me, my family trusts me implicitly with whatever I dream up to create and cook. And while I didn’t exactly create this one, it is one of the few I will readily make that is not my own.
I am obsessed with making my own recipes, you know. You, dear reader, will have to tell me if that’s a good thing, although I think by now everyone knows. I never really started out with an obsession to cook. In fact, I really just loved to eat. And you know, if you can’t find someone to cook good for you, you really have to do it yourself. Isn’t that the way with all things?
Join me later this week for fun with Apple Week and also Muffin Monday is back again. It’s nonstop recipes back to back, and I hope you join me each and every day.
Traditional Pumpkin Pie
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs, lightly beaten
- 1 can pumpkin puree
- 12 ounces evaporated milk
- 1 (9-inch) unbaked pie shell
- Preheat oven to 425°F.
- In a large mixing bowl, whisk sugar, salt, cinnamon, ginger, and cloves.
- Add eggs and pumpkin puree and mix until combined.
- Gradually stir in the evaporated milk.
- Pour filling into pie shell.
- Bake pie at 425°F for 15 minutes, then reduce oven heat to 350°F and bake for 40-50 minutes more or until custard is set with the barest of jiggle (taking it out slightly early eliminates most cracks and it finishes cooking while it cools), covering edges of pie crust with foil or a pie guard if it browns excessively.
- Cool on a wire rack for 2 hours before serving or refrigerating.
- Serve with whipped cream (and lots of it!)
From the kitchen of palatablepastime.com
Simple Pumpkin Recipes #SundaySupper
Meals, Sides, and Snacks
- Autumn Harvest Pumpkin Soup by A Day in the Life on the Farm
- Chocolate Pumpkin Chia Pudding by Cricket’s Confections
- Chocolate Pumpkin Pastry Twists by Caroline’s Cooking
- Cream Cheese Filled Pumpkin Bread by That Skinny Chick Can Bake
- Miso Broth with Roast Pumpkin and Noodles by Sprinkles and Sprouts
- Pumpkin Coffee Cake with Walnut Streusel by Baking Sense
- Pumpkin Kugel by Cindy’s Recipes and Writings
- Pumpkin Monkey Bread Muffins by Jersey Girl Cooks
- Pumpkin Mug Muffin by Our Good Life
- Pumpkin Oatmeal Cups by Hezzi-D’s Books and Cooks
- Pumpkin Shrub by Culinary Adventures with Camilla
- Pumpkin Spiced Cream Cheese Rolls by Fantastical Sharing of Recipes
- Roasted Pumpkin Apple Bacon Soup by Food Lust People Love
- Savory Pumpkin with Red Onion Garlic and Coconut by Sue’s Nutrition Buzz
- No Bake Paleo Pumpkin Bites by Bites of Wellness
- Pumpkin Blondies by Pies and Plots
- Pumpkin Bread Pudding by The Freshman Cook
- Pumpkin Cupcakes by NinjaBaker.com
- Pumpkin Hand Pies by Kudos Kitchen by Renee
- Pumpkin Pie Ice Cream by Bottom Left of the Mitten
- Pumpkin Pot Au Creme by Cooking On The Ranch
- Traditional Pumpkin Pie by Palatable Pastime
- Pumpkin Spice Chocolate Chip Cookies by Sunday Supper Movement
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I have a love/hate relationship with pumpkin pie. I love it. My hips hate it! 😉
Yeah, I can’t change my pumpkin pie recipe, either. I once asked Bill if I could make a pumpkin chiffon pie and he looked at me like I was crazy!
Some recipes are better left untouched. Honestly, my favorite chocolate chip cookies is the one on the back of the bag.
This original is, hands down, the best pumpkin pie recipe. Can’t improve upon perfection.