Fresh from Iowa (Illinois) Pumpkin Pie

Pumpkin Pie

Pumpkin Pie, you are a wonder. You hold within your delicate pie crust all that is representative of fall and New England. Except, Libby’s the actual pumpkin canning king, lives in Morton, Illinois. In fact, annually the Libby’s Pumpkin (owned by Nestle) Company holds a giant festival in Morton, Illinois to celebrate all that is pumpkin.

Once upon a time, I used to buy sugar pumpkins at the farmer’s market, bake them down, scoop out the flesh in pre-measured 2 cup portions, and make my pumpkin pie with the real thing instead of the canned stuff…

However, even when I used my own pumpkin, prepared with my loving and farmer’s market fresh produce, I still used, the Libby’s Pumpkin Pie recipe.

Pumpkin Pie Shell Awaiting Pumpkin Goodness

Years later, my brother lived in Illinois for a spell, but then returned to his original transplant location of Iowa. (Let’s Go Wes Des!) I heard about the Pumpkin Festival and it’s traditions. Give me all of the fall festivals. I will shed my Massachusetts love (temporarily) for a pumpkin festival such as this.

The best part about this recipe is, it is easy. It is all over the internet, it is tried and true, and it makes 2 pies! Why is this important?

I make a deep dish pumpkin pie for the family dessert table…and a second, smaller one, to sample first. You know, in case there is anything wrong with this recipe…or in case I get tempted to try the pie destined for the dessert table.

Pumpkin Pie

This recipe also makes a beautiful pumpkin custard which sets up nicely, so when you cut into it- you have the perfect wedge of orange goodness. I also use real nutmeg and a microplane (ask for these for a stocking stuffer if you don’t have them already) which smells like nothing you have ever smelled. Fresh nutmeg is divine. Truth be told nutmeg isn’t actually in the recipe- but I put it in my pumpkin pie anyway.

Now, for me- I don’t like there to be a lot of jiggle in the pumpkin pie. So, it becomes a dance of too much verses just enough. I pull the pie out when the jiggle is minimal- and even then, sometimes-like the picture here- you get a wrinkle or a crack. I’m ok with it. It is a custard and that makes it tricky only because it doesn’t contain nuts or anything to conceal the cracks if they happen- but I would much rather a pretty little wrinkle than an undercooked egg product. I also refrigerate my pumpkin pie-which is tricky when involving pie crust. It is usually the last pie I bake for this reason. If I can serve it without refrigerating it first, the crust will be better, but again, I don’t like the idea of a custard based pie sitting on the counter for long before serving to my guests.

Pumpkin Pie

I used my maple leaf pie crust cutter/stamps for this, and was so pleased with the result. It turned into a beautiful pie, and no one cared that the pumpkin came from a can. Even if I use a different brand of pumpkin (I made one with organic pureed pumpkin earlier), I still use the Libby’s recipe.

Now, is fresh homemade sugar pumpkin baked in your own oven better? Of course it is. you will swear you taste the difference because you WORKED SO HARD to make it so. However, in the circle of life that is prepping for family desserts, let’s be honest. You are still making the pie. You are still mixing the filling and pouring it into a shell and baking it in the oven and making a pumpkin miracle- no matter whether the pumpkin is freshly baked and scooped, organic from a can, from where you live or from several states away. It is still amazing.

This pie represents home for me. For the hands of my grandmother teaching me how to make pie crust, to my father standing at the kitchen counter carving a turkey, the deep dish pie plate I have used for twenty years, and my brother, who gets to go to the pumpkin festival so far from where I live. Pumpkin pie rules supreme from October to December, and then it goes away until the next maple leaf changes and floats on the crisp autumn air.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

Fresh from Iowa (Illinois) Pumpkin Pie

Print Recipe

Traditional pumpkin pie from the Libby’s company!

• Author: chrissy@mythankfultable.com

Ingredients

Scale 1x2x3x

• 1 1/2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• Freshly grated nutmeg
• 4 Large eggs
• 1 can LIBBY’S® 100% Pure Pumpkin (30 oz)
• 2 cans NESTLÉ® CARNATION® Evaporated Milk (12 fl oz)
• 2 unbaked 9-inch deep-dish pie shells ( I use one deep dish and one regular pie dish)

Instructions

1. In a mixer, combine pumpkin puree, eggs, and sugar until combined.
2. Gradually add evaporated milk.
3. Blend in spices.
4. Pour into pie shells.
5. Preheat oven to 425*
6. Bake for 15 minutes at 425* then reduce heat to 350* and bake for an additional 50 minutes until set.