Libby's Pumpkin Pie Recipe
This classic dessert has been a favorite among home cooks and baking enthusiasts for decades and with good reason.You may be wondering what makes Libby's Pumpkin Pie recipe so unique.It's the perfect balance of creamy pumpkin filling infused with just the right amount of spices combined with a flaky pie crust - resulting in a comforting and delectable dessert.
Equipment
- 1 baking sheet
- 1 small mixing bowl
- 1 giant mixing bowl
- 1 Knife
Ingredients
- 1 unbaked 9-inch deep-dish pie shell 4-cup filling volume
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can pumpkin puree (not pumpkin pie mix) (15 ounces)
- 1 can evaporated milk (12 ounces)
Instructions
- Set your oven to preheat at 425°F (220°C).Place the unbaked pie crust on a baking sheet.This will make it easier to transfer the pie in and out of the oven and catch any spills.
- In a small mixing bowl, mix the granulated sugar, salt, ground cinnamon, ground ginger and ground cloves.
- In a giant mixing bowl, beat the eggs.Stir in the pumpkin puree and the sugar-spice mixture you prepared earlier.Gradually stir in the evaporated milk until fully incorporated.
- Pour the pumpkin mixture into the unbaked pie shell, filling it to just below the rim of the crust.If you have extra filling, set it aside for now.
- Place the pie on the preheated oven's middle rack.Bake at 425°F for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F (180°C).Continue baking for 40-50 minutes or until a knife inserted into the center of the pie comes out clean.
- Allow the pumpkin pie to cool on a wire rack for approximately 2 hours.Once cooled, you may serve your delicious homemade Libby's Pumpkin Pie.If you have extra filling, consider using it to make mini pumpkin pies or freeze it for future use.
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