About 80% of America's canned pumpkin is processed in Morton, Illinois, home of Libby's. Make the classic Libby's Famous Pumpkin Pie with the can-label recipe.
Ingredients
1 unbaked 9-inch deep-dish pie crust
3/4 cup (150g) granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
2 large eggs
1 can (15 oz) 100% pure pumpkin
1 can (12 oz) evaporated milk
Instructions
1
Heat the oven to 425°F (220°C). Whisk the sugar, cinnamon, ginger, cloves, and salt in a small bowl.
2
In a large bowl, beat the eggs, then whisk in the pumpkin and the sugar-spice mixture.
3
Gradually whisk in the evaporated milk until smooth.
4
Pour into the crust. Bake at 425°F for 15 minutes.
5
Lower the oven to 350°F (177°C) and bake 40 to 50 minutes more, until the edges are set but the center still jiggles slightly.
6
Cool on a rack for 2 hours before slicing. Serve with whipped cream.
