Easy Libby's Pumpkin Pie Recipe
User Reviews
5
8 reviews
Excellent
Easy Libby's Pumpkin Pie Recipe
Report
We've updated the classic Libby's Pumpkin Pie recipe with a few easy swaps for hands-down the easiest, best, most flavorful pumpkin pie EVER!
Share:
Ingredients
- 15 ounce pumpkin puree not filling, Libby’s brand, canned
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 large egg
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 refrigerated pie crust or homemade pie crust, roll-out
- Whipped Cream for garnish
Instructions
- Preheat the oven to 425 degree F. Set out a deep-dish pie pan. Roll and fit a pie crust down into the pie pan. Crimp the edges of the crust around the top. Refrigerate the crust until ready to fill. (You can also make a pie crust leaf garnish with leftover dough. Roll and cut the dough. Place the leaves on a baking sheet and bake for 5 minutes.)
- Set out a large mixing bowl. Combine the pumpkin puree, heavy cream, sugar, eggs, pumpkin pie spice, vanilla, and salt. Whisk until smooth.
- Pour the filling into pie shell. Bake the pie on the lowest rack, at 425 degrees F, for 15 minutes.
- Reduce the temperature to 350 degrees F. Continue baking the pie for another 40-45 minutes, or until knife inserted near the center comes out clean. If the crust starts looking dark, place a piece of foil loosely over the top and continue baking.
- Cool on wire rack, then chill. Serve at room temperature or cold. Serve with fresh whipped cream.
Notes
- Looking for a Dairy Free or Gluten Free option?
- For Dairy Free – Use a pie crust made with vegetable shortening instead of butter. Use coconut cream or cashew cream instead of heavy cream.
- For Dairy Free – Use a pie crust made with vegetable shortening instead of butter. Use coconut cream or cashew cream instead of heavy cream.
- For Gluten Free – For a gluten free version, use a store-bought GF pie crust, or make homemade gluten free pie crust using a GF 1-to-1 baking mix instead of wheat flour.
- For Gluten Free – For a gluten free version, use a store-bought GF pie crust, or make homemade gluten free pie crust using a GF 1-to-1 baking mix instead of wheat flour.
Nutrition Information
Show Details
Serving
1slice
Calories
213kcal
(11%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
82mg
(27%)
Sodium
176mg
(7%)
Potassium
152mg
(3%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
8769IU
(175%)
Vitamin C
3mg
(3%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 213kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 82mg | 27% |
| Sodium | 176mg | 7% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 8769IU | 175% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
