I’m all about giving credit where credit is due, and right now… I’m giving it to myself.
When I teamed up with my home girl Lauren to collaborate on her beautiful event planning book Celebrate, I was so happy to help bring all of her amazing ideas to life. I was also excited to offer my own two cents on occasion, like insisting on a macaron tower for the baby shower, taste testing all the bachelorette cocktails, and helping her offer readers a bomb.com pumpkin pie recipe. To be fair, I make the best pumpkin pie on the planet. That’s not an understatement; it’s just a fact. (“Go and brush your shoulders off.”) Therefore, I’m a connoisseur. Here’s the deal: when it comes to a tried and true classic pumpkin pie, the back of the Libby’s can is pretty much the gold standard. Because Celebrate was intended for party planners (and bakers) of all skill levels, we decided to keep it simple and give readers a refresh on this classic recipe by making a few small, but delicious tweaks!
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon pumpkin pie spice
- 2 large eggs
- 1 can (15 oz.) Libby’s 100% Pure Pumpkin
- 1 can (12 fl. oz.) evaporate milk
- 1 teaspoon nutmeg
- 1 unbaked 9-inch pieshell
PREHEAT oven to 425°F
MIX sugar, cinnamon, salt, ginger, cloves, and pumpkin pie spice in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell and dash with nutmeg
BAKE in oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Let cool for at least one hour, top with whip cream and enjoy!
You can thank me later.