Pumpkin, Halloween, Traditions

I didn't do a YouTube video on this pumpkin picture.  I had started it a few weeks ago and kept redoing it.  The photo isn't great as I took it in artificial evening light at the dining room table.  As it is a seasonal subject I'm putting it here on the blog.  

I don't really celebrate Halloween (in the commercial sense) but I do make a pumpkin pie each year - it has become a family tradition.  I no longer make it with fresh pumpkin but use a reliable tin of pumpkin puree.

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!