LIBBY'S PUMPKIN PIE – Food for Fall
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.)
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.