This is an eggless adaptation of Libby's Famous Pumpkin Pie recipe. We make this pie a few times every fall and winter, and we always make it for Thanksgiving. It's the only kind of pie my dad really enjoys. It's also a nice change of pace from all the apple pie we have been eating lately.
If you don't have all the spices you can substitute them with 1 1/2 teaspoons of pumpkin pie spice.
Ingredients
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 dollops sour cream
- 2 tablespoons corn starch
- 1 can (15 oz.) 100% pure pumpkin
- 1 can (12 fl. oz.) evaporated milk
- 9 inch deep dish frozen pie crust or your favorite single pie crust recipe
Mix sugar, cinnamon, salt, ginger and cloves in large bowl. Mix in sour cream. Stir in pumpkin. Pour about 1/3 of the evaporated milk into a small bowl and whisk in the corn starch making sure you have removed all the lumps. Gradually stir all of the evaporated milk and corn starch mixture into the pie mixture.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean.
Cool on wire rack for 2 hours.
0 comments:
Post a Comment