Ready to dive into the cozy flavors of fall? Libby’s Pumpkin Pie Recipe Can is your ticket to a deliciously smooth and spiced dessert that’s perfect for any gathering or just because.
Why This Recipe Works
- It’s a classic recipe that has stood the test of time, loved by generations for its perfect balance of spices and pumpkin.
- Using Libby’s pumpkin ensures a consistent, high-quality filling every time, no guesswork needed.
- The recipe is straightforward, making it accessible for bakers of all skill levels.
- It’s versatile, allowing for personal tweaks and variations to suit any taste.
- The pie sets beautifully, offering a creamy texture that’s not too firm or too loose.
Ingredients
- 1 can (15 oz) Libby’s 100% Pure Pumpkin
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (12 fl oz) evaporated milk
- 1 unbaked 9-inch pie shell
Equipment Needed
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Pie dish
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 425°F. This high initial temperature helps the crust get a nice start before the filling goes in. While the oven heats, take your unbaked pie shell out of the fridge to let it warm up slightly, making it easier to handle.
Mix the Filling
In a large mixing bowl, combine the Libby’s pumpkin, sugar, cinnamon, ginger, cloves, and salt. Crack the eggs into the mixture one at a time, whisking well after each addition. Slowly pour in the evaporated milk, continuing to whisk until the mixture is smooth and well combined.
Pour and Bake
Pour the filling into the pie shell, smoothing the top with a spatula. Place the pie in the preheated oven and bake at 425°F for 15 minutes. Then, reduce the oven temperature to 350°F and continue baking for another 40 to 50 minutes, or until a knife inserted near the center comes out clean.
Cool and Serve
Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This allows the filling to set properly. Serve at room temperature or chilled, topped with whipped cream if desired.
Tips and Tricks
For a flakier crust, freeze your pie shell for about 15 minutes before adding the filling and baking. If you’re worried about the crust edges burning, cover them with aluminum foil halfway through baking. For an extra smooth filling, strain the pumpkin mixture through a fine mesh sieve before adding it to the pie shell. Experiment with the spice levels to find your perfect balance—some like it spicier, others more subtle.
Recipe Variations
- Try a graham cracker crust for a different texture and flavor.
- Add a layer of pecans or walnuts on top before baking for a crunchy contrast.
- Mix in a tablespoon of bourbon or rum for an adult version with a kick.
- Use coconut milk instead of evaporated milk for a dairy-free alternative.
- Top with a streusel topping before baking for a crumbly, sweet finish.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it requires more preparation. You’ll need to cook and puree the pumpkin first, and the moisture content can vary, which might affect the pie’s texture. Libby’s canned pumpkin offers consistency and convenience.
How do I know when the pie is done?
The pie is done when a knife inserted near the center comes out clean. The center should still jiggle slightly—it will set as it cools. Overbaking can lead to cracks in the filling.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Store it covered in the refrigerator until ready to serve. The flavors even deepen overnight, making it taste even better.
Summary
Libby’s Pumpkin Pie Recipe Can is a timeless dessert that brings warmth and joy to any table. With its perfect blend of spices and creamy texture, it’s a must-make during the fall season or anytime you crave a slice of comfort.