Randolph Family Recipes

Libby's New Fashioned Pumpkin Pie

Name: Libby's New Fashioned Pumpkin Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 2 large eggs; 15 ounces Libby's canned pumpkin (1 can); 1 cup evaporated milk; 14 ounces sweetened condensed milk; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground cloves; 1 single unbaked deep dish pie crust (recipe below); 2 1/2 cups all purpose flour; 1 tsp salt; 1 cup unsalted butter; 1/4 cup ice water

8 servings

portionen

10 minutes

aktive zeit

1 hour 5 minutes

gesamtzeit

Kochen beginnen

Zutaten

2 large eggs

15 ounces Libby's canned pumpkin (1 can)

1 cup evaporated milk

14 ounces sweetened condensed milk

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1 single unbaked deep dish pie crust (recipe below)

2 1/2 cups all purpose flour

1 tsp salt

1 cup unsalted butter

1/4 cup ice water

Anweisungen

Preheat oven to 425?F.

Whisk eggs well in a large bowl. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.

Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 30-40 minutes, or until set around the edges and a knife inserted near the center comes out clean. Note: See my notes in the blog post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.

Cool on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.

Pie crust (this recipe makes 2 crusts)

Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter to the bowl and pulse about 20 times until the mixture is grainy.

Add the ice water, a little at a time, while continuing to pulse, then run the machine briefly JUST until the dough comes together in a clump. This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.

Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.

Cut the ball of dough in half, form two flat disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out. You can freeze the extra disk of dough for later.

Nährwertangaben

Portionsgröße

1 slice

Kalorien

477 kcal

Gesamtfett

14 g

Gesättigtes Fett

6 g

Ungesättigtes Fett

6 g

Transfett

1 g

Cholesterin

67 mg

Natrium

640 mg

Gesamtkohlenhydrate

75 g

Ballaststoffe

3 g

Zucker insgesamt

32 g

Eiweiß

13 g