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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 nine inch deep dish pies 1137g Recipe makes 2 nine inch deep dish pies) |
||
| Calories 1949 | ||
| Calories from Fat 698 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 77.6g | 119% | |
| Saturated Fat 32.3g | 161% | |
| Monounsaturated Fat 31.6g | ||
| Polyunsaturated Fat 7.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 521mg | 173% | |
| Sodium 2484mg | 103% | |
| Potassium 2744mg | 78% | |
| Total Carbohydrate 277.1g | 92% | |
| Dietary Fiber 4.9g | 19% | |
| Sugars 161.7g | ||
| Protein 45.6g | 91% | |
Famous Pumpkin Pie
2 nine inch deep dish pies
Ingredients
- 2 9-inch deep dish pie crusts
- 4 eggs
- 1 (29 ounce) can solid pack pumpkin
- 1 1/2 cups sugar
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 (12 ounce) cans evaporated milk
Directions
1
Prepare pie shells.2
Preheat oven to 425 degrees.3
Beat eggs lightly in large bowl.4
Stir in remaining ingredients in order given.5
Pour into pie shells.6
Bake for 15 minutes at 425F degrees.7
Reduce temperature to 350 degrees and bake for 40-50 minutes.8
Tester near center should come out clean.9
Cool on wire rack.
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- Main Ingredient > Beans > Lentils
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Non-Religious > Independence Day
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Featured Reviews for This Recipe
From: Loves2Teach
On Nov 23, 2006
I halved this to make a pie for my dh. He insists that it isn't Thanksgiving if he doesn't eat pumpkin pie. This was so easy to throw together, and dh always loves it. Only change was to sub nutmeg for cloves, and to omit the ginger. Thanks for sharing!
From: Deb's Recipes
On Feb 12, 2007
This is THE Libby's pumpkin pie that my family enjoys every Thanksgiving! It's an outstanding recipe and simple enough even for beginner cooks. Hints: I halve the evaporated milk so as not to end up with more pie filling than my regular, not deep dish, pie pans can hold. And occasionally I substitute Splenda Brand Sweetener for half of the sugar, always with excellent results!
From: Kevin Simon
On Nov 26, 2002
As I was confidently following your recipe I noticed that I had accidently used sweetened condensed milk instead of evaporated, they were already in the oven and it was too late to fix, reluctantly I served them anyway .They turned out to be a HIT!!
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