Here is the recipe I used on this pie:
1 can Libby’s pumpkin
1/2 cup cream
1/2 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
Dash of nutmeg
Dash of salt
Preheat oven to 425
In a large bowl, whisk the 3 eggs until fluffy. Add in the remaining ingredients and stir together. Taste the filling once (or maybe 4 or 5 times) to make sure it tastes just right. Add in any additional seasonings that you may like. If you like a little more cinnamon, go for it. Or think you might need a sprinkle more of ginger, add it in. You can also add a dash of vanilla if you would like. Pour the mixture into your pie crust. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking for about 30 to 35 minutes. Let cool for an hour or so after baking.
This pairs great with homemade whipped cream. Feel free to pour some maple syrup into the whip cream while making it. This makes it extra special.
Lizzie got a tiny sliver since pumpkin pie probably isn’t the best for dogs. She thoroughly enjoyed it. I definitely like this recipe more than the one off of the back of the Libby’s can. Most likely because it has whipping cream in it. Yes I am addicted to heavy cream. I am coming to terms with this.
Anyway give this recipe a try if you are looking for something slightly different than your usual recipe. It came out really thick , which is always ok in my book.