It would not be Thanksgiving without the baking of a pumpkin pie. This year, when I suggested branching out and experimenting with alternative pumpkin pie recipes, my Mom immediately shot me down. We could not go through Thanksgiving without baking our own family’s version of “Libby’s Pumpkin Pie”. So here it is, yet another rendition of Libby’s Famous Pumpkin Pie, with brown sugar and a slightly different panel of spices, but still the same traditional recipe.
- Pie Crust (for the bottom of the pie, and any leftover pieces can be used to decorate the edges) (I used a 50/50 combination of butter and shortening for this crust)
- 2 cups pureed Pumpkin (I roasted and pureed my own sugar pumpkin, but canned pumpkin works fine)
- 3/4 cup Brown Sugar
- 2 Eggs
- 12 fl oz Evaporated Milk
- 1/2 tsp Salt
- 1 tsp ground Cinnamon
- 1/2 tsp ground Coriander
- 1/2 tsp Ginger paste (or ground ginger)
- Preheat the oven to 425 F (~218 C).
- Whisk together the pumpkin, brown sugar, eggs, evaporated milk, salt, and spices.
- Roll out your pie crust bottom, and transfer it into a pie plate.
- Pour the pie filling into the pie crust.
- Bake for 10 minutes, before reducing the heat to 350 F (~177 C) and baking for another 45 – 55 minutes. It may still have a slight jiggle to it when you pull it out of the oven, but it will continue to solidify as it cools. If you are worried about it being under done you can stick a knife into the center of the pie to check its consistency.