Libby’s Famous Pumpkin Pie

Libby’s Famous Pumpkin Pie is the most delicious traditional pumpkin pie recipe! It has a flaky crust and a smooth warm spiced custard filling. Easily make it days in advance and it’s freezer friendly too! Try it with my Perfect Pie Crust or my All-Butter Pie Crust for the perfect pie!!!

When I was a student at Le Cordon Bleu, my French culinary teacher said that companies spend thousands of dollars on perfecting the recipes they present on their products. His advice was that they are usually good quality recipes. I really have to agree with this particular recipe. The recipe on the Libby’s 100% Pure Pumpkin can makes the perfect pumpkin pie. The ingredients and measurements are just right.

Even though you can just use the recipe on the can or look it up on the website, I have a few ideas that I think make the pie even better. The recipe says to pour the pumpkin mixture into an unbaked pie shell but I disagree with that, especially if you are using a homemade pie crust. Store bought ready made frozen pie crusts that are in the pie plate are usually rolled extremely thin, so those pie shells might not need to be blind baked (pre-baked). If you are making a homemade crust, then I definitely advise blind baking (pre-baking) the pie shell to prevent having a raw or under baked pie crust on the bottom.

Making a homemade pie crust is easier than you think and the taste is so much better! I highly making recommend my All-Butter Pie Crust or my recipe for Perfect Pie Crust. My Perfect Pie Crust is made with butter and butter-flavored vegetable shortening. Regular shortening or lard can be substituted for the butter-flavored vegetable shortening. I really like to use pie crusts that contain part vegetable shortening when I’m making a lattice top crust or any other decorative addition to the pie crust. The vegetable shortening bakes smoother and a lighter color than an All-Butter Pie Crust.

INGREDIENTS TO MAKE LIBBY’S FAMOUS PUMPKIN PIE

• 1 can Libby’s 100% Pure Pumpkin
• 1 can Evaporated milk
• Granulated sugar
• Salt
• Ground cinnamon
• Ground ginger
• Ground cloves
• Large eggs
• 1 (9-inch/23-cm) homemade or store bought unbaked deep dish pie shell

HOW TO MAKE LIBBY’S FAMOUS PUMPKIN PIE

• Blind bake the pie shell: Preheat the oven to 400°F (205°C).
• Line an unbaked pie crust with aluminum foil and fill with pie weights (or dried beans).
• Bake for 20 minutes.
• Remove the pie weights.
• Cover the edges of the crust with strips of aluminum foil or silicone rim covers.
• Bake for another 8-10 minutes until the pie shell is light golden.
• Raise the temperature of the oven to 425°F (220°C).
• Prepare the pumpkin pie filling while the pie shell is baking:
• In a small bowl, mix the sugar, salt, cinnamon, ginger, and cloves; set aside.
• In a separate large bowl, beat the eggs.
• Stir in the pumpkin and dry ingredient mixture.
• Gradually stir in the milk.
• In a preheated 425°F (220°C) oven, bake for 15 minutes.
• Reduce temperature to 350°F (177°C); bake for 30-40 minutes or until a toothpick (or paring knife) inserted in the center comes out clean.
• Cool on a wire rack for 2 hours.
• Serve immediately or refrigerate for up to 3-4 days.
• Freeze for up to 2 months.

PIE CRUSTS RECIPES:

• Perfect Pie Crust
• All-Butter Pie Crust

OTHER PIE RECIPES YOU MIGHT LIKE:

• Pumpkin Cheesecake Pie
• Coconut Cream Pie
• The BEST Pecan Pie
• Dark Chocolate Pecan Pie