Pumpkin Pie

(The recipe for this pie is my version taken from the Libby’s Pumpkin Puree Can. My mother used this recipe and I see no reason to not do the same. I did change up a few of the ingredients but only to make it even more delicious.)

Makes One 9” Deep Dish Pie

½         Recipe Paté Sucre, Enough to Line Bottom of Pie Dish
1½       Cup Granulated Sugar
1          Teaspoon Fine Sea Salt
1½       Teaspoons Ground Cinnamon
¾         Teaspoon Ground Ginger
¼         Teaspoon Ground Cloves
¼         Teaspoon Freshly Grated Nutmeg
4          Large Eggs
1          29 Ounce Can Libby Pumpkin Puree
1½       Cups Evaporated Milk
½         Cup Half and Half

White Chocolate Whipped Cream or Italian Meringue To Garnish

Preheat oven to 350°F.

On a lightly flour surface roll out the paté sucre to 1/8” thick. Transfer to a 9” Deep dish pie dish. Crimp the edges and refrigerate for 30 minutes. After 30 minutes, remove from the refrigerator and partially blind bake the crust.   Cool completely and set aside.

In a small bowl, whisk together the sugar, salt, cinnamon, ginger, cloves and nutmeg. Set aside.

In a large bowl, lightly beat the eggs, add the spice mixture and blend well. Add the pumpkin puree and mix until completely incorporated. In a slow and steady stream add the evaporated milk and the half and half. Mix until completely incorporated.

Pour the pumpkin mixture into the prepared pie shell. Bake for one hour. To check for doneness pierce the center of the pie with a very thin bladed knife. When the knife comes out clean the pie is done. Transfer to a wire cooling rack to cool completely before refrigerating. Before covering the pie with plastic wrap, be sure to cool the pie in the refrigerator for at least 3 hours. Place a piece of plastic wrap directly on the pie’s surface. The pie should be made at least the day before serving.

Serve with White Chocolate Whipped Cream or top with Italian Meringue for a very dramatic presentation. Tastes good, too.