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libby's pumpkin pie recipe

🥧 Libby’s Pumpkin Pie Recipe Card

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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 8 slices
Calories: 320
Ingredients Method Notes

Ingredients
  

  • ¾ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 15 oz can Libby’s 100% Pure Pumpkin
  • 1 12 fl oz can evaporated milk
  • 1 unbaked 9-inch deep-dish pie shell

Method
 

  1. Preheat Oven:
  2. Preheat oven to 425°F (220°C).
  3. Mix Dry Ingredients:
  4. In a small bowl, combine sugar, cinnamon, salt, ginger, and cloves.
  5. Whisk Wet Ingredients:
  6. In a large bowl, beat eggs lightly. Stir in pumpkin and sugar-spice mixture.
  7. Add Milk:
  8. Gradually stir in evaporated milk until smooth.
  9. Fill Pie Shell:
  10. Pour filling into unbaked pie shell.
  11. Bake:
  12. Bake at 425°F for 15 minutes. Reduce temperature to 350°F (175°C) and continue baking for 40–50 minutes, or until a knife inserted near the center comes out clean.
  13. Cool & Serve:
  14. Cool on a wire rack for 2 hours. Serve immediately or refrigerate. Do not freeze, as crust may separate.

Notes

For a bakery-style look, brush pie crust edges with egg wash before baking.
Best served with whipped cream or vanilla ice cream.
Store covered in the fridge for up to 4 days.
You can prepare filling a day in advance and bake fresh before serving.