perfect pumpkin pie

I know Thanksgiving doesn't have anything to do with Australia, but I grew up with it and think it is a lovely little holiday. No big plans for us this year as it really does get lost here, but I did make pumpkin pie for my family and for a good friend {who is missing her home in America!}

It is delicious. Really. Try it! It is perfect for the holiday season, with hints of clove and cinnamon. It smells divine, and tastes even better with a little whipped cream on top.

I used Libby's pumpkin pie recipe, and bought Libby's Pumpkin Pie puree from good old USA foods, here. That links you to the mother of all pureed pumpkin cans, it made 3 pies and a few mini pies. They sell the smaller cans too, but you might regret not having enough to make MORE PIE.

Here is Libby's famous recipe for just one pie. Double it if you're using the nice big can! {The recipe is on the back though, which is great!}

• Ingredients:
• 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.) Evaporated Milk {i used the low fat one}
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

• 
  

  Directions:

  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 into pie shell.
  BAKE in preheated 210°C oven {depending on your oven} for 15 minutes. Reduce temperature to 180°C; 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. 
  ENJOY.