Description
Libby’s Classic Pumpkin Pie Recipe offers a traditional and creamy pumpkin pie with warm spices, perfect for holiday celebrations or anytime dessert. Made with 100% pure pumpkin, sweetened condensed milk, and a flaky deep-dish pie crust, this pie delivers a rich and comforting flavor experience.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch deep-dish pie crust
Pie Filling
- 1 (15 ounce) can 100% pure pumpkin
- 1 (14 ounce) can sweetened condensed milk
- 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 (220°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the unbaked pie crust into a 9-inch deep-dish pie plate and crimp the edges to your desired shape to create an even rim.
- Mix Filling: In a large bowl, whisk together the 100% pure pumpkin, sweetened condensed milk, and eggs until the mixture is smooth and uniform.
- Add Spices and Salt: Stir in ground cinnamon, ground ginger, ground cloves, and salt until fully combined and creamy in texture.
- Fill Pie Crust: Pour the prepared pumpkin filling evenly into the unbaked pie crust.
- Bake First Stage: Bake the pie at 425°F (220°C) for 15 minutes to set the crust and filling outer edges.
- Bake Second Stage: Reduce the oven temperature to 350°F (175°C) and continue baking for another 35 to 40 minutes until a knife inserted near the center comes out clean.
- Cool Pie: Remove the pie from the oven and let it cool on a wire rack for 2 hours to allow the filling to set completely before slicing and serving.
Notes
- If the crust edges brown too quickly, cover them with foil or a pie shield during baking to prevent burning.
- The pie can be refrigerated for up to 3 days for freshness.
- Serve chilled or at room temperature, optionally topped with whipped cream for added richness.
