|Serves||8 to 10|
|Prep Time||15 minutes|
|Cook Time||45 minutes|
|Total Time||1 hour|
Mom’s pumpkin pie, it turns out, came from a Libby's pumpkin label. I used to balk at how easy it was — open a couple of cans, stir in some eggs and spices. Now I marvel at its genius. It’s worth making more often than just the holidays.
|½||tsp. ground ginger|
|¼||tsp. ground cloves|
|1||(15-ounce) can pumpkin or 1¾ cups Pumpkin Purée|
|1||(12-ounce) can evaporated milk|
|1||(9-inch) unbaked, chilled pie shell|
|~||Whipped cream for garnish (optional)|
Read more about Thanksgiving menu planning in “Classic Thanksgiving.”
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything