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Libby’s Classic Pumpkin Pie Recipe

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3.9 from 3 reviews

This classic Libby’s Pumpkin Pie recipe features a smooth, spiced pumpkin filling made from canned pumpkin puree and a perfectly flaky homemade pie crust. Baked to golden perfection, this pie is a comforting autumn dessert that serves 10 and is ideal for holiday gatherings.

Ingredients

Pie Filling

  • 2 large eggs
  • 15 ounces Libby’s canned pumpkin puree
  • 1 cup evaporated milk
  • 14 ounces sweetened condensed milk
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 single unbaked deep dish pie crust

Pie Crust (makes 2 crusts)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cut into chunks
  • 1/4 cup ice water (adjust as needed)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the pie.
  2. Make the Filling: In a large bowl, whisk the eggs thoroughly until smooth. Add the Libby’s pumpkin puree, evaporated milk, sweetened condensed milk, salt, cinnamon, ginger, and cloves. Mix until fully combined and smooth.
  3. Prepare the Pie Crust: For the crust, pulse flour and salt together in a food processor. Add the cold butter chunks and pulse about 20 times until the mixture resembles coarse crumbs. Gradually add ice water while pulsing until the dough just comes together in a clump. Adjust water as necessary. Turn dough onto floured surface, knead in any remaining dry flour, then divide into two disks. Wrap in plastic and refrigerate for at least 2 hours (or overnight).
  4. Roll Out Crust: Roll out one dough disk on a floured surface to fit a deep dish pie pan. Transfer crust into the pan, trimming any excess edges.
  5. Fill and Bake: Pour the pumpkin filling into the unbaked pie crust. Place the pie on a baking sheet for easier transferring. Bake at 425°F for 15 minutes. Then reduce oven temperature to 350°F (175°C) and bake an additional 30-40 minutes or until the filling is set at the edges and slightly puffed in the center. Ovens vary, so use visual cues to confirm doneness.
  6. Cool the Pie: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing. If not serving immediately, cover loosely and refrigerate.

Notes

  • Check the pie starting at 30 minutes after reducing the oven temperature to 350°F to avoid overbaking; the center should be just set.
  • Pie crust dough can be frozen if not all used immediately.
  • If the dough is sticky when rolling, sprinkle additional flour to prevent sticking.
  • Use a baking sheet to catch any spills and make transferring easier.
  • For best texture and flavor, allow the pie to cool and set completely before slicing.

Find it online: https://bitezly.com/libbys-classic-pumpkin-pie-recipe/