Libby's Pumpkin Pie Recipe
As soon as I open that can of pumpkin, I already know this pie is happening.My first great tip for Libby's Pumpkin Pie?Don’t skip warming the filling ingredients slightly—it helps everything bake more evenly.And a little extra cinnamon and a pinch of salt in the crust help the pie taste more balanced overall.I check for doneness by gently nudging the pan—the edges should be set, but the center should still move a bit.Make sure to use a metal pie plate if you can—it helps the crust firm up better than glass.I keep coming back to this recipe because it just works every single time without needing adjustments.
Servings: 8
Ingredients
- 3/4 cup Sugar
- 1 tsp Cinnamon ground
- 1/2 tsp Salt
- 1/2 tsp Ginger ground
- 1/4 tsp Cloves ground
- 2 large Eggs
- 1 can Pumpkin 15 oz.
- 1 can Evaporated Milk 12 oz.
- 1 unbaked Pie Shell 9-inch
Instructions
- Preheat your oven to 425°F.
- This ensures the right temperature for a crisp crust and properly cooked filling.
- In a small bowl, mix sugar, cinnamon, salt, ginger, and cloves.
- Set the bowl aside for later use.
- In a large bowl, beat the eggs, then stir in pumpkin and prepared spice mixture.
- Slowly add the evaporated milk, stirring until smooth and well combined.
- Pour the mixture into the pie shell, carefully spreading it evenly.
- Place in the oven and bake for 15 minutes at 425°F.
- Reduce the oven temperature to 350°F and bake for an additional 40 to 50 minutes, or until an inserted knife comes out clean.
- Allow the pie to cool on a wire rack for 2 hours.