In a survey of worldwide color preference, orange comes in around 4th place – much higher than I expected. While orange comes and goes in fashion and home decor, pumpkin orange usually means fun times – either Halloween jack o’ lanterns (translate: candy) or Thanksgiving dinner followed by a standard of the season: pumpkin pie.
I don’t know about you, but I have tried to stray from the tried and true Libby’s pumpkin pie on the label only to return like the prodigal son, chagrined that I had been swayed by a glitzy magazine cover, encouraging me to try the newest new-age combo of ingredients and call it pumpkin pie.
Libby’s Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
1. 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.
2. POUR into pie shell.
3. 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.
Dare we ask if there is another pumpkin pie recipe that you love – other than Libby’s?