Libby's Pumpkin Pie Recipe
User Reviews
4.5
Libby's Pumpkin Pie Recipe
Description
Libby's Pumpkin Pie Recipe features a filling of canned pumpkin puree blended with eggs, evaporated milk, sweetened condensed milk, and a mix of traditional pumpkin pie spices—cinnamon, ginger, and cloves—balanced with salt. The combination creates a rich, creamy custard with a warm spice profile. The filling is poured into an unbaked deep-dish pie crust made from scratch with flour, butter, salt, and ice water, ensuring a flaky texture that supports the filling without sogginess.
The pie is baked first at 425°F for 15 minutes to set the edges, then at 350°F for 30 to 40 minutes until slightly puffed and firm near the edges, allowing the center to cook through without overbaking. After cooling for two hours, the pie sets fully and slices cleanly.
This pie suits festive gatherings and dessert after hearty meals, especially during fall and winter seasons. It can be served plain or topped with whipped cream.
The recipe suggests keeping the pie loosely covered in the refrigerator if not served immediately to maintain freshness. Monitoring doneness with a knife inserted near the center helps achieve the best texture, as baking times may vary.
Ingredients
- 2 large egg
- 15 ounces pumpkin puree Libby's brand, canned
- 1 cup evaporated milk
- 14 ounces sweetened condensed milk
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cloves ground
- 1 pie crust You can use a frozen premade deep dish pie crust if you like, but don't thaw, unbaked, deep dish, single crust
pie crust (this recipe makes 2 crusts)
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup butter unsalted
- 1/4 cup water ice
Instructions
- Preheat oven to 425F.
- Whisk eggs well in a large bowl, making sure to get them all well broken up. Whisk in the pumpkin, both milks, salt, and spices. Mix until everything is completely combined.
- Pour mixture into an unbaked pie crust and place on a baking sheet to make transferring to the oven easier. Bake for 15 minutes, then turn the oven down to 350F and bake for another 30-40 minutes, or until slightly puffed and set around the edges. Note: See my notes in the post about how to know when your pie is done. Mine took longer than Libby's states, so don't be surprised if yours does too.
- Cool the pie on a rack for 2 hours before attempting to slice. If you aren't serving the pie after 2 hours, then refrigerate, loosely covered.
Pie crust (this recipe makes 2 crusts)
- Pulse the flour and salt a few times in a food processor to combine. Add the cold chunks of butter to the bowl and pulse about 20 times until the mixture is grainy.
- Add the ice water, a little at a time, while continuing to pulse, then run the machine briefly JUST until the dough comes together in a clump. This will take under a minute. NOTE: you may not need all of the water, but you may also need a little more, so feel free to adjust.
- Turn the dough out onto a floured surface and bring it together into a ball. If there is still any remaining dry flour make sure to knead that into the dough to get it all incorporated. If your dough is too sticky, add a touch more flour.
- Cut the ball of dough in half, form two flat disks, and wrap each one in plastic. Refrigerate the dough for 2 hours (or overnight) before rolling it out. You can freeze the extra disk of dough for later.
Notes
- Use unbaked, deep-dish pie crust for best results; this recipe provides instructions for making two crusts.
- Baking time may vary; check doneness by inserting a knife near the center—if it comes out clean, the pie is done.
- Cool the pie on a rack for at least two hours before slicing to allow the filling to set properly.
- If not serving immediately, cover pie loosely and refrigerate to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 297kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 58mg | 19% |
| Sodium | 290mg | 12% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 6839IU | 137% |
| Vitamin C | 3mg | 3% |
| Calcium | 202mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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