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!!!
Servings: 8 to 10 (one 9-inch) pie
Ingredients
- 1 can (15 oz) Libby's 100% Pure Pumpkin
- 1 ½ cups (1 can or 12 oz) Evaporated milk
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 2 large eggs
- 1 (9-inch/23-cm) (4 cup volume) unbaked deep dish pie shell, homemade or store bought
Instructions
- 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. Recipe adapted from Libby's.
Notes
- A store bought pie shell will take less time to blind bake.
- Perfect pie crust recipes: Perfect Pie Crust or All-Butter Pie Crust