As promised, I wanted to share the pumpkin pie recipe that my mom uses and I have made since then for work and social functions. It’s positively sweet and delicious.
1 ½ cups sugar
1 tsp. salt
2 tsp. ground cinnamon
4 large eggs
1 can (29 oz) Libby’s 100% Pure Pumpkin
2 cans (14 fl oz) sweetened condensed milk (We use Borden Eagle Brand)
2 unbaked 9-inch pie shells, brought to room temperature (We like Pillsbury)
Mix sugar, salt and cinnamon in a small bowl and set aside. Beat eggs in a large bowl, stirring in the pumpkin and sugar-cinnamon mixture. Gradually stir in the sweetened condensed milk.
Mix together a little more cinnamon and sugar, lightly sprinkling into the prepared pie shells. This will give the crust a sweet taste.
Pour pie mixture into shells and wrap aluminum foil around the edges of each pie.
Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F and bake for 40-50 minutes. Cool on wire rack for about two hours.
You can serve it thereafter, but I would recommend it cold, served with a glob of ReddiWip.
It’s an easy recipe, modified from what you can find on the back of a can, but it really is a sweet take on the traditional Thanksgiving dessert.
Photo credit: endless beauty