Friday, 28 October 2016

Friday Cake Bake #20

Okay.  Today's recipe is not a cake - it is a pie!  A pumpkin pie.  I used to make pumpkin pie from scratch, peeling and dicing the pumpkin and making a puree.  I never had much success with this and ended up with a stringy, watery goo!  Since I found pumpkin in a tin I have made it with that ever since.  I even use the recipe that is on the tin.

Libby's® Famous Pumpkin Pie

3/4 cup granulated sugar
1/2 tsp salt
1tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15oz) Libby's® 100% pure pumpkin
1 can (12floz) Carnation® Evaporated Milk*
1 unbaked 9-inch (4-cup volume) deep-dish pie shell *

Mix sugar, salt, cinnamon, 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.

Bake in preheated 425F (220C) oven for 15 minutes.  Reduce temperature to 350F (180C); bake for 40-50 minutes or until knife inserted near centre comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.

*I bought a ready to use shortcrust pastry sheet and lined a deep Pyrex dish with it.  I substituted another brand of evaporated milk for the Carnation® milk.

Here is the pie baked!  Not the prettiest presentation and rather rustic all round.  For those of you that have never eaten a pumpkin pie, I would describe it as like an egg custard tart.

Happy Baking!


  1. It does rely on its nutmeg, doesn't it?! I'm still stuck with the steaming of the goo- not sure that I'd know where to find a tin in the frozen North... Perfect Friday cake bake for the start of our half-term!

  2. I've never seen tinned Pumpkin before but it looks good and an easy to make recipe. I hope you enjoy eating it over the weekend:)

  3. Hi magsmcc and Rosie. I bought the tinned pumpkin in Waitrose a while back. I would imagine that most major supermarkets would sell it. If you see it whilst out and about it is worth buying as a store cupboard standby.

    I have already ate a slice of warm pie and will now chill the rest of it for later. :)

  4. I so want to bake one of these. I will be heading out to Waitrose this weekend!
    Lisa x

  5. I used pumpkin only once before and it was so bland.....perhaps tinned pumpkin is the way to go.
    A lovely seasonal bake for Halloween Simone!
    V x

  6. I've never tasted pumpkin pie and you've answered my question as to what it tastes like - I like egg custard, so would probably like it. And I don't think you beat the rustic look - that just proves it's home made

    Julia xx

  7. Pumpkin pie is one of my very favorite things about autumn :)


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