Description
Libby’s Classic Pumpkin Pie Recipe is a timeless American dessert perfect for Thanksgiving and holiday celebrations. This smooth and creamy pumpkin pie features a spiced pumpkin filling baked in a flaky deep dish pie crust, offering a comforting blend of cinnamon, ginger, and cloves.
Ingredients
Scale
Pie Crust
- 1 unbaked 9 inch deep dish pie crust
Filling
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the pie.
- Prepare Pie Crust: Place the unbaked 9 inch deep dish pie crust into a pie dish and set it aside, ready for the filling.
- Mix Filling Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, ground cinnamon, ground ginger, ground cloves, and salt until the mixture is well combined.
- Add Eggs: Crack in the two large eggs and mix thoroughly until the filling mixture is smooth.
- Incorporate Evaporated Milk: Gradually stir in the evaporated milk, blending the filling until it becomes fully combined and creamy.
- Fill Pie Crust: Pour the pumpkin mixture evenly into the prepared pie crust, smoothing the top if necessary.
- Bake at High Temperature: Place the pie in the oven and bake at 425°F for 15 minutes to set the crust and start cooking the filling.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F and bake for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean, indicating the pie is fully baked.
- Cool the Pie: Remove the pie from the oven and cool it on a wire rack for at least 2 hours to allow the filling to set properly before slicing.
- Serve: Serve the pumpkin pie at room temperature or chilled according to preference.
Notes
- To prevent over browning, cover the crust edges with foil during the last 15 to 20 minutes of baking if needed.
- For extra flavor, substitute pumpkin pie spice for the individual spices using 1 1/2 teaspoons total.
- Store leftovers covered in the refrigerator for up to 4 days.
