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This is our modification of the classic pumpkin pie filling recipe that has been on cans of LIBBY'S® pumpkin since 1950. We double the recipe, reduce the sugar, and skip the pie crust.
(Why skip the crust? We love this recipe as a "second breakfast" and found we make it much more often if we prepare it in serving-size containers.)
Preheat the oven to 350 degrees.
On a 12" by 17" baking sheet arrange eight two-cup pyrex bowls or similar oven-safe food-storage bowls. (This will look like two outer rows of three bowls with a central row of two.)
A hand mixer might be helpful. Some brands of canned pumpkin are soft and easy to stir with a spoon or rubber scraper. Others brands of pumpkin are drier and thicker and mix best with a hand mixer.
In a large bowl mix together:
Then mix in carefully to avoid clumping:
Then mix in:
Gradually mix in:
Pour the mixture into the bowls. Fill the two inner bowls slightly less.
Bake for 40 minutes.