Pumpkin Pie for Thanksgiving or Any Time

I've tried several recipes for pumpkin pie. We've liked some more than others. The one my family always enjoys the most is the one on the back of the pumpkin can.

Libby's Pumpkin Pie recipe is what I use for Thanksgiving. It's a really simple recipe to make, and the only time consuming part is the baking. It's great for any time you just feel like making a pumpkin pie. It's delicious. If you want to use fresh pumpkin, you can certainly substitute it for the canned in the recipe. I've done that before and it came out great.

Pumpkin Pie

Ingredients:
1 can (15oz) 100% pumpkin ( or you can cook and mash fresh pumpkin)
1 can (12oz) evaporated milk
3/4 cup sugar
2 large eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 9-inch unbaked deep dish pie crust

Preheat your oven to 425 degrees . Mix together all ingredients thoroughly. Once everything is well mixed, pour into unbaked pie crust. Bake at 425 degrees for the first 15 minutes. Then reduce the temperature to 350 degrees and continue to bake for an additional 45 to 50 minutes. If a knife inserted into the center of the pie comes out clean , then the pie is done. Let cool and then serve or refrigerate. Delicious when garnished with whipped cream.

Here is a new recipe for pumpkin pie lovers who don't like crust. You don't even have to bake it.

No Crust Pumpkin Pie

Ingredients:

2 envelopes unflavored gelatin
2 tablespoons water
21/4 cups evaporated milk
1/2 cup packed brown sugar
2 tsp pumpkin pie spice
1 tsp vanilla extract
1 (15oz) can pumpkin
cooking spray

Coat a 9-inch deep dish pie with cooking spray. Put water in a mixing bowl and sprinkle with gelatin. Let stand for 10 minutes. Bring 1 cup of the evaporated milk to a boil. Now slowly add hot milk to gelatin mixture. Mix in all remaining ingredients. Make sure everything is well mixed. Pour into prepared pie dish and refrigerate for at least
two hours before serving. Garnish with whipped cream and serve.