Description
Libby’s Classic Pumpkin Pie is a traditional American dessert featuring a rich and creamy pumpkin filling spiced with cinnamon, ginger, and cloves, all nestled in a flaky deep-dish pie crust. Perfect for holiday celebrations like Thanksgiving, this easy-to-make pie is warmly spiced, comforting, and delicious when served chilled, optionally topped with whipped cream.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch deep dish pie crust
Filling
- 1 can (15 ounces) pumpkin puree
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (12 ounces) evaporated milk
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 425°F. Place the unbaked 9-inch deep dish pie crust into a pie dish and crimp the edges as desired to form an attractive border.
- Mix Spices and Sugar with Pumpkin: In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, and ground cloves until the mixture is well combined and smooth.
- Add Eggs and Evaporated Milk: Beat in the two large eggs until the filling is smooth. Gradually stir in the evaporated milk until fully incorporated, ensuring a consistent texture.
- Pour Filling into Crust: Carefully pour the pumpkin filling into the prepared pie crust, spreading it evenly to the edges.
- Initial Bake at High Temperature: Bake the pie at 425°F for 15 minutes to help set the crust and start cooking the filling.
- Reduce Temperature and Continue Baking: Lower the oven temperature to 350°F. Continue baking the pie for an additional 40 to 50 minutes, or until a knife inserted near the center comes out clean, indicating the filling is set.
- Cool Pie: Remove the pie from the oven and place it on a wire rack to cool for at least 2 hours. This resting time allows the filling to fully set and develop its texture.
- Serve: Slice and serve the pumpkin pie chilled or at room temperature. Optionally, top with whipped cream for extra richness.
Notes
- To prevent the pie crust edges from overbrowning, cover them with foil for the last 20 minutes of baking if they start to brown too quickly.
- Store any leftover pumpkin pie covered in the refrigerator for up to 4 days to maintain freshness.
