Granini's Pumpkin Pie

Granini's Pumpkin Pie

Equal parts pie and whipped cream. Yep. That's how it's done.

So I love the Libby's pie recipe on the back of the Libby's pie can. I remove one little ingredient, and it's amazing. Truly, a very delicious pumpkin pie. My vegetarian daughter can eat an entire pie all by her sweet self, which is amazing, because she's not that big of an eater. It's truly a testament to how good their recipe is. Tis a yummo pie. I'm sure you'll have to agree.

So if you smeared your label with pumpkin eew, or if you tore it and can't read the back, or if you decided to be a crazy person and make your own pumpkin mash, God bless ya. Me? I have too many other pies to make to bother. Libby knows what she's doing. She's been doing it for a LONG time. A lot longer than I have. And if I just shclop the stuff out of the can, I don't have to bother with all that messy pumpkin/squash clean up.

Because, again, who has time for that on the Day of Gluttony?!?

If you're making two pumpkin pies at the same time, because you have that many fans of pumpkin pie and you don't have time to make sixteen different varieties like I do, please see below, where I have the recipe for two pumpkin pies all laid out for you. I was sweet and lovely and awesome enough not to make you do the math. Which, frankly, isn't that hard.

 But if you're crazy wild into baking all this stuff for

The Most Fabulous Day of All Days,

 The Day of Gluttony,

 you may not have a whole lot of brain power left for doing math.

Because, you know. Math.

So here you go:

Ingredients for one pie: 

A quick note: Carnation Evaporated Milk is used for this recipe: The white one. With the little red label. Sometimes I get confused when I'm at the store and can't remember if I'm supposed to buy the evaporated milk or the sweetened condensed milk. Well, pumpkin pie takes the evaporated milk. And fudge takes the sweetened condensed milk. I can't remember off the top of my head which one the homemade caramel sauce takes, but I'll look it up in a minute when writing up my recipe for Dutch Apple Pie and homemade caramel sauce. Because, yum.

1 pie crust, uncooked

2 large eggs
3/4 cup sugar
1 can (15 ounces) Libby's pumpkin
1 can Carnation Evaporated Milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger

Directions:

Make a pie crust. See here for my recipe. Set it aside for a minute.

In a large bowl, whisk two eggs until frothy. Add in the sugar and mix together well. Then schlop in the entire can of Libby's pumpkin. Stir, stir, stir. Add in the evaporated milk, and mix very gently so as not to spill over the edge. Once that's all mixed in, sprinkle the rest of the ingredients on the top and mix to combine. Don't leave the evaporated milk until last, because I have actually made the mistake of putting together an entire pie and shoving it in the oven, only to realize until WAY too late, that I forgot to add in the carnation evaporated milk. Ugh. So don't forget the evaporated milk.

 It's important.

Now, if you want to add on those pretty little maple leaves made out of the leftover pie crust, or whatnot on the top, pop the pie in the oven for twenty minutes or so. You can use the time to gently reform the remainder of the uncooked pie crust into a ball, roll it out, and cut out some fun shapes for decorations. After twenty minutes or so, you can open up the oven, pop out the pie, put the little decorations on top, and then pop the pie back in the oven for the remainder of its baking time. The thing is, that if you try to put the decorations directly onto the pie BEFORE you bake it, then they'll want to sink a little, or a lot maybe, and all that hard work you put in to decorating will end up not as awesome as you wanted it to be. So, if you let the pie bake a little first, then the decorations will have a slightly more solid surface onto which they can grab, and won't (hopefully) sink.

If you don't want to bother with decorating the top of your pie, because you're just going to smother it in whipped cream, which, I must say, is the preferred method of eating, then by all means, try making snickerdoodles out of your remaining pie crusts.  Mmmm. Snickerdoodles.

Pour into an unbaked pie crust and bake at 350º for 45 - 50 minutes.

The pie may jiggle a wee bit, but it's not supposed to jiggle a whole lot.

Ingredients for two pies:

2 pie crusts, uncooked

1 LARGE can (29 ounces) Libby's pumpkin
2 cans Carnation Evaporated Milk
1 1/2 cups sugar
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
4 large eggs

Enjoy!

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I not only bake and cook, I write murder mysteries too!

Both books are available in paperback and kindle versions

Diamonds for Diamond 
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed

(Book 2 in the Jack Diamond Mystery Series)