Recipe: Traditional Holiday Pumpkin Pie

Prep: 15 minutes

Cook: 40 minutes

Serves: 10 people

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.) 100% Pure Pumpkin Pie Filling

• 1 can (12 fl. oz.) Evaporated Milk

• 1 unbaked 9" (4-cup volume) deep-dish pie shell

Directions:

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 degrees oven for 15 minutes. Reduce temperature to 350 degrees; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Enjoy!

Recipe source link from Libby's

Stop in today at your local Rural King Supply for most recipe ingredients.

History

The very first take on pumpkin pie was in 1621 when the settlers in Plymouth filled hollowed out pumpkin shells with milk, honey and spices, and then baked them on hot ashes.

The very first published recipe was by a French chef named, Francois Pierre la Varenne in 1651. It was later translated to English in 1653 as, Tourte of Pumpkin.

However, it wasn't until 1796 that the first American cookbook featured a recipe called, Pumpkin Pudding baked in a Crust.

Today, it's simply known as pumpkin pie, and is enjoyed for both Thanksgiving and Christmas. You know, because it's too good to be restricted to just one holiday.