The Classic Pumpkin Pie

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Did you know that you can make this from all shelf ingredients? Yes, you can! You can make your own evaporated milk from powdered milk and substitute powdered eggs for real eggs. So go ahead..sneak in a little food storage this Thanksgiving…no one will know! And if you choose to tell them you may just have another food storage fan! The recipe I’m highlighting is the “Famous” one from the back of the Libby’s Pumpkin can which most people use. This just goes to show you DON’T need special recipes to use food storage. You just need to substitute food storage ingredients for the regular ingredients.

Libby’s Famous Pumpkin Pie Recipe-(this recipe is for ONE pie and calls for the small can of pumpkin (15 oz.) if you use the large can of pumpkin (29 oz.) simply double this recipe for TWO pies)

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (1/2 C. + 1 T. Powdered Milk + 1 1/2 C. Water)
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

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

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; 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.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

Standard Pastry (Pie Crust)
Makes two 10-inch pie crusts
2 2/3 C. Flour
1 tsp. Salt
1 C. Shortening
7-8 T. Cold Water (glass with ice cubes)

Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 T. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1-2 tsp. water can be added if needed0.

Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (for 2 crust pie, divined dough in half and shape into 2 flattened rounds0. Roll dough 2 “ larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. For baked pie shell; prick bottom and side thoroughly with fork. Bake at 475 degrees for 8-10 minutes.

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET



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9 Comments

  1. I love pumpkin pie! We deal with food allergies in my family so I actually have a recipe that doesn’t use milk or eggs at all!!!

  2. I love pumpkin pie! We deal with food allergies in my family so I actually have a recipe that doesn’t use milk or eggs at all!!!

  3. I love pumpkin pie! We deal with food allergies in my family so I actually have a recipe that doesn’t use milk or eggs at all!!!
    (sorry – reposting- I typo’d my website 😛 )

  4. I love pumpkin pie! We deal with food allergies in my family so I actually have a recipe that doesn’t use milk or eggs at all!!!
    (sorry – reposting- I typo’d my website 😛 )

  5. We always used the famous Libbys recipe with an exception that personally I prefer. We double everything except the pumpkin. Try it sometime gives you 2 pies that I think are better.

  6. We always used the famous Libbys recipe with an exception that personally I prefer. We double everything except the pumpkin. Try it sometime gives you 2 pies that I think are better.

  7. Does your substitution for evaporated milk use instant or noninstant powdered milk?

    1. you can use either.

  8. And if you used home-canned pumpkin CHUNKS all you have to do is puree them to have the canned version of pumpkin. So it all can come from food storage. I split my pumpkin in half, remove seeds and bake, cut side down on a cookie sheet in 350 oven, until nearly tender. That will take about an 30-45 minutes, depending on how large the pumpkin is. I then cut the pumpkin into chunks, remove any pieces with skin on them and place the chunks in the jar, leaving 1″ headroom. Cover with water or leftover pumpkin juice from cooking it. Do NOT PACK the pumpkin or it may not cook through when pressure canned. You want CHUNKS, not mashed pumpkin! Process the jars for the same times you would regular squash at your altitude.

    We don’t much care for the taste of cloves in our food, so we sub out nutmeg for cloves in this recipe. Same amount as the cloves.

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