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  • Writer's picturetheheadlessbaker


Seasons are not really celebrated in Singapore. Since we are practically summer all year round. But staying in Melbourne for a year had exposed me to different seasons, and each season calls for different ingredients or produce. Which makes cooking or baking so much fun; being able to taste, experiment and broaden your palate.

I was doing my groceries shopping and chance upon a Libby’s 100% pure pumpkin. It was on the reduced-to-clear rack; Halloween is just round the corner, it was a perfect timing.

This recipe is from Libby’s.


3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves (I couldn’t find ground cloves, so I pounded star anise into powder-like texture)

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.) Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell (I made my own pie shell, but you can always buy the pre-made off the shelves.)

Vanilla ice-cream


Preheat oven to 350° F.

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.

Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture.

Gradually stir in evaporated milk.

Pour batter into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack. Serve immediately or refrigerate. Serve with vanilla ice-cream.

#pumpkin pie #libby's #fall food #halloween

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