It’s not made from hybrid pumpkins. It’s because the spice mixture comes from my spouse’s mom, and her recipe for pumpkin pie; otherwise the recipe comes from the Libby’s recipe, printed on the can.
1 ½ cups sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 teaspoon salt
4 large eggs
1 can (29 ounces) pumpkin
2 cans (12 fluid ounces each) evaporated milk
2 unbaked 9 inch deep dish pie shells (4 cup volume each)
Preheat oven to 425°.
Mix sugar, salt, and spices in a small bowl. Beat eggs in a large bowl. Stir in the pumpkin and the sugar spice mixture. Gradually stir in evaporated milk. Pour into pie shells.
Bake at 425° for 15 min. Reduce temperature to 350°; bake for 40 to 50 min. or until a knife inserted near the center comes out clean. Cool on wire rack for two hours. Serve immediately, or refrigerate for later.
Recipes out of the Blond Box 