My Mom's Pumpkin Pie (aka Libby's Pumpkin Pie)

My husband's favorite part of the holiday is the turkey but his second favorite is the pumpkin pie.  I wasn't going to make one but he really wanted one so I got the ingredients and my mom brought them with her as well!  I guess we were all making sure that my husband had his pie.  My mom isn't really good about sharing in the kitchen.  I know that it isn't always easy to have "help" in the kitchen but I tried to take pictures in my kitchen and she kicked me out of MY KITCHEN!!!  Oh well, I will share what I know and what I have pictures of but the final product was worth it because it was really good.

We made our own crust (see whole post here).

My mom mixed the ingredients and only let me get the cloves out of the cupboard.  I had to sneak back in while her hands were busy and got to take a picture of her pouring the filling into the crust so that you could see the filling.  It is very liquid and fills up the entire pie shell.

Then, we put it in the oven with the nifty crust shield which we did take off at the end.

When it came out, my mom decided to test if it was done by cutting a X in the middle of the pie...not sure but she says she does that when it doesn't crack while cooking just to make sure the inside is done. The directions say to test with a knife so she did.

Here is the whole pie with it's nice dark pumpkin color.

Here is a slice for you.... it is a little small because I has just eaten my huge Thanksgiving dinner (and I had to try the Mississippi Mud pie too).  The rest of the pie was yummy and served in bigger slices but we ate too fast to take pictures!

It was an amazing pie that we really enjoyed for breakfast, lunch and dinner!!  If you haven't tried pumpkin pie for breakfast, you are missing the best part.  YUM!

Pumpkin Pie

Ingredients

• 3/4 c granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 2 large eggs
• 15 oz. pumpkin puree
• 12 fl. oz. evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

Beat eggs in large bowl. Add sugar, cinnamon, nutmeg, ginger and cloves. Stir in pumpkin. Gradually stir in evaporated milk.

Pour 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 for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.