Fluffy's Pumpkin Pie
Source of Recipe
Over the years, I've tinkered with the classic Libby's Pumpkin recipe, focusing on the flavors we love most. This pumpkin pie is just a little more "special" than the usual!
List of Ingredients
2 refrigerated piecrusts, prepared as directed and placed in two 10” pie pans
2 15 oz cans pumpkin
2 cans sweetened condensed milk (Eagle Brand)
2 Tbs molasses
3 tsp cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
¼ tsp nutmeg
2 tsp vanilla extract
¼ tsp maple extract
Preheat oven to 425.
Put all the filling ingredients into the mixer bowl and whisk til smooth, but don’t over-mix. Pour into prepared pie crusts (I use a ladle to spoon the pumpkin into the crust, very handy).
Bake the pies at 425 for 15 minutes, then lower the temp to 350 and bake 30-40 minutes longer.
Pies are done when the center is almost set – a knife will come out not quite clean – the pies will continue to cook and set up as they cool, so you don’t want to over-bake.
Notes: I use probably a little more of the spices than I list here, we really like a “spicy” pumpkin pie. Also, make sure to use good EXTRACTS, not just the cheap “flavoring.” The tiny bit of maple extract, along with the molasses, is the big “secret” to this pie! My extra “tip”: use a spatula to make sure you get ALL the milk and pumpkin out of the cans!