I've always used this recipe, with one VERY off-the-wall change. Look - the Libby's pumpkin in the can is great, because it's 100% pumpkin with nothing else added. And guess what, pumpkin is not only good for you, but it tastes GREAT! That's right, pumpkin tastes GREAT as a vegetable or in pies. So here's my one change: CUT each of the spices in half (1/2 tsp. cin., 1/4 tsp. ginger, 1/8 tsp. cloves). GUESS WHAT - you'll get a pie where you can actually SAVOR the pumpkin flavor. I've done this for years, serve with whip cream, and my guests always rave about it - WOW, it tastes like a PUMPKIN pie, not a SPICE pie with some soft orange filling. I'll stop my rant now, and happy Thanksgiving everyone. ***EDIT*** A few more tips based on other reviews: for frozen crust, use deep dish and take it out of the freezer when you start making the filling. It will thaw so you can bend up the edge to add more capacity. If your hand isn't steady, fill the pie as much as possible, put in the oven and use a turkey baster to top off the pie will filling. (Squeeze GENTLY so you don't spray your oven with filling!!) For baking time, after turning down to 350, I let it go for 60 minutes. The pie should have an even, puffed-up dome over the entire surface (including the center). A knife stuck in the center should come out clean. If not, let it go an extra 5 minutes and test again. When done, the surface and crust will NOT be burned.
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I've always used this recipe, with one VERY off-the-wall change. Look - the Libby's pumpkin in...