Perfect Pumpkin Pie
This is an eggless recipe I’ve been using for more than 20 year’s. Always Perfect! It’s just a modified version on whatever was on the back of a Libby’s can of pumpkin at the time. Pie crust is crucial - so far Frozen Marie Callender’s works best. But, I hear Martha Stewart may come out with one for Costco. The only odd ingredient is an Egg-Replacer mix made by Ener-G Brand - you can find it in the Health Food section of your supermarket.
Makes 2 Pies
__ (4) Ener-G Brand eggs. This is a powder you mix w/water
__ Gently combine the fake egg mix with water first and set aside
__ (1) 29oz can of Libby’s Pumpkin
__ 1 1/2 cups Sugar
__ 1 tsp Salt
__ 2 tsp Cinnamon
__ 1 tsp Ginger
__ 1/2 tsp Cloves (ground)
__ 1/4 tsp tsp Nutmeg
__ 20oz Evaporated milk
__(2) 9-inch Pie crust
Whip up the egg mix real-good with a wire whisk or fork.
Combine everything and mix well by hand
DO NOT cook the pie shells - use a fork to poke a few holes in the crust
Pour mixture into the 2 pie shells -
Place both pies on a cookie sheet
Bake at 425 for 15 minutes
Turn down heat
Bake at 350 for 75 minutes
Let cool for about an hour then chill for 3-4 more hours in the fridge. The longer, the better!
