It’s taken me years to master baking, especially pies and breads! Not only I wouldn’t get the baking time right but there would always be a disaster with the ingredient measures – with each recipe having various measurement units; cups, grams, tbsps and ounces, baking hasn’t always been a fun game for me. But I am stubborn and with stubbornness and persistence I guess comes some success.
The first time I tried a pumpkin pie it was during Thanksgiving in 2007 when I was a University student. I hosted a dinner at my place with some American students who were in my city as part of a student exchange program and one of the guys, Sean, brought this delicious pumpkin pie made with Libby’s pumpkin puree cans that he had flown from the USA, bless him. We were all amazed by his dedication and absolute loved his pumpkin pie.
Long story short, I asked Sean to share his secret recipe with me and all these years I’ve kept it in my recipe book, until this morning when I decided to replicate it once again and ta-da, the most delicious pumpkin pie ever made! Best part of it is, now that I’m sharing the recipe with you all, you can too have a slice of it and we can all rise our cup of tea (or coffee) to Sean and his delicious recipe!
To make this pie you will need:
2 shortcrust pastry rolls (let them warm our of the fridge overnight)
2 eggs lightly beaten
2 Libbys 100% pure pumpkin cans
1 can of sweet condensed milk
3/4 white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
Pinch of salt
- Preheat oven to 200 degrees Celsius.
- Lay one crust in the pie dish and set the other one aside.
- Combine the dry ingredients – sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat the eggs separately. In a bowl stir in Libby’s pure pumpkin, the eggs and the dry ingredients mixture. Gradually stir in milk.
- Pour into the pie shell and bake for 15 minutes. Reduce temperature to 180 degrees and bake for another 30 minutes until the filling is set just enough to hold up the top lattice crust, but not fully cooked. Remove from oven.
- While the pie is in the oven roll out the other pie crusts and prepare the lattice for the top of the pie. I made wide ribbons, plaids and autumn leaves using a knife.
- Place the ribbons and plaids on top of the pie and scatter the leaves around the edge of the pie crust.
- Return the pie to the oven and bake another 20 minutes until the top crust is lightly brown.